文献
J-GLOBAL ID:201002269142037493
整理番号:10A0004264
いろいろな糊化特性を持つモチ性米粉の基礎を成す理由
Underlying reasons for waxy rice flours having different pasting properties
著者 (6件):
ZHU Li-jia
(Key Lab. of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Lab. of Crop Genetics and Physiology ...)
,
ZHU Li-jia
(Dep. of Grain Sci. and Ind., Kansas State Univ., Manhattan, KS 66506, USA)
,
LIU Qiao-quan
(Key Lab. of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Lab. of Crop Genetics and Physiology ...)
,
SANG Yijun
(Dep. of Grain Sci. and Ind., Kansas State Univ., Manhattan, KS 66506, USA)
,
GU Ming-hong
(Key Lab. of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Lab. of Crop Genetics and Physiology ...)
,
SHI Yong-cheng
(Dep. of Grain Sci. and Ind., Kansas State Univ., Manhattan, KS 66506, USA)
資料名:
Food Chemistry
(Food Chemistry)
巻:
120
号:
1
ページ:
94-100
発行年:
2010年05月01日
JST資料番号:
H0766A
ISSN:
0308-8146
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)