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ArticleJ-GLOBAL ID:200902076503611269整理番号:84A0331282

Physical and functional properties of wheat starch after extrusion-cooking and drum-drying.

押出調理およびドラム乾燥後の小麦でんぷんの物理的および機能的諸特性

著者:COLONNA P(Inst. National de la Recherche Agronomique, France)、DOUBLIER J L(Inst. National de la Recherche Agronomique, France)、MELCION J P(Inst. National de la Recherche Agronomique, France)・・・
資料名:Therm Process Qual Foods ページ:96-105
発行年:1984年
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About J-GLOBAL

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