文献
J-GLOBAL ID:201702278905789256
整理番号:17A0445921
加水分解物のワキシートウモロコシ澱粉と澱粉老化特性に及ぼすマルトトリオヒドラーゼの加水分解機構【Powered by NICT】
Hydrolytic mechanism of α-maltotriohydrolase on waxy maize starch and retrogradation properties of the hydrolysates
著者 (9件):
Wu Chunsen
(The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
,
Zhou Xing
(The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
,
Zhou Xing
(Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China)
,
Tian Yaoqi
(The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
,
Tian Yaoqi
(Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China)
,
Xu Xueming
(The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
,
Xu Xueming
(Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China)
,
Jin Zhengyu
(The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
,
Jin Zhengyu
(Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
66
ページ:
136-143
発行年:
2017年
JST資料番号:
E0877B
ISSN:
0268-005X
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)