@article{oai:nagasaki-u.repo.nii.ac.jp:00006127,
 author = {野口, 道子},
 journal = {長崎大学教育学部自然科学研究報告, Science bulletin of the Faculty of Education, Nagasaki University},
 month = {Feb},
 note = {The difference in quality of the sponge cakes made under the different conditions of foaming eggs and of adding oils and fats was studied from the histological aspect. Carbowax pieces of the cakes were dyed respectively with Sudan III, Amido black IOB, and Lngol, and then the distribution conditions of fat, albumen, and starch were studied. As a result of it there was fonud some differentiation in the distribution of fat due to the conditions of the addition of oils and fats. In case that fat was dispersed satisfactorily, it was observed, the cake was raised well, and that it felt soft in the mouth., 長崎大学教育学部自然科学研究報告. vol.23, p.161-167; 1972},
 pages = {161--167},
 title = {スポンジケーキの組織学的検討},
 volume = {23},
 year = {1972}
}