文献
J-GLOBAL ID:201502231121680832
整理番号:15A0314595
短いアミロペクチン鎖を持つ突然変異体は硬化が遅い米パンの有望な材料である
Mutants that have shorter amylopectin chains are promising materials for slow-hardening rice bread
著者 (7件):
AOKI Noriaki
(National Agriculture and Food Res. Organization, Headquarters 3-1-1 Kannondai, Tsukuba, Ibaraki 305-8666, JPN)
,
AOKI Noriaki
(Univ. of Tsukuba Graduate School of Life and Environmental Sciences, 2-1-18 Kannondai, Tsukuba, Ibaraki 305-8518, JPN)
,
UMEMOTO Takayuki
(NARO Hokkaido Agricultural Res. Center, 1 Hitsujigaoka, Toyohiraku, Sapporo 062-8555, JPN)
,
OKAMOTO Kazuyuki
(Ibaraki Agricultural Center Plant-Biotechnology Inst., 3402 Kamikunii, Mito, Ibaraki 311-4203, JPN)
,
SUZUKI Yasuhiro
(NARO Inst. of Crop Sci., 2-1-18 Kannondai, Tsukuba, Ibaraki 305-8518, JPN)
,
TANAKA Junichi
(Univ. of Tsukuba Graduate School of Life and Environmental Sciences, 2-1-18 Kannondai, Tsukuba, Ibaraki 305-8518, JPN)
,
TANAKA Junichi
(NARO Inst. of Crop Sci., 2-1-18 Kannondai, Tsukuba, Ibaraki 305-8518, JPN)
資料名:
Journal of Cereal Science
(Journal of Cereal Science)
巻:
61
ページ:
105-110
発行年:
2015年01月
JST資料番号:
H0885A
ISSN:
0733-5210
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)