Art
J-GLOBAL ID：200902212390913396
Reference number：05A0603200
Changes in Structure, Fat Binding and Water Absorption of Starch During Roasting of Wheat and Legume Flours
コムギおよび豆類の粉のロースティング中における澱粉の構造,脂肪結合および水吸収の変化
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Author (2)：
,
Material：
Volume：
41
Issue：
6
Page：
681-683
Publication year：
Nov. 2004
JST Material Number：
E0090C
ISSN：
0022-1155
CODEN：
JFSTAB
Document type：
Article
Article type：
短報
Country of issue：
Germany, Federal Republic of (DEU)
Language：
ENGLISH (EN)
Thesaurus term：
Thesaurus term/Semi thesaurus term
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JST classification (2)：
JST classification
Category name(code) classified by JST.
Milling
, Vegetables and processed vegetable products
Terms in the title (7)：
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