文献
J-GLOBAL ID:201502264989402478
整理番号:15A0467504
タンニンはコムギグルテン蛋白質の物理化学的および構造的性質に影響する事により生地ミキシング性を改善する
Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins
著者 (15件):
WANG Qiong
(Genetic Engineering International Cooperation Base of Chinese Ministry of Sci. and Technol., The Key Lab. of ...)
,
LI Yin
(Genetic Engineering International Cooperation Base of Chinese Ministry of Sci. and Technol., The Key Lab. of ...)
,
SUN Fusheng
(Genetic Engineering International Cooperation Base of Chinese Ministry of Sci. and Technol., The Key Lab. of ...)
,
LI Xiaoyan
(Genetic Engineering International Cooperation Base of Chinese Ministry of Sci. and Technol., The Key Lab. of ...)
,
WANG Pandi
(Genetic Engineering International Cooperation Base of Chinese Ministry of Sci. and Technol., The Key Lab. of ...)
,
SUN Jiutong
(Genetic Engineering International Cooperation Base of Chinese Ministry of Sci. and Technol., The Key Lab. of ...)
,
ZENG Jian
(Genetic Engineering International Cooperation Base of Chinese Ministry of Sci. and Technol., The Key Lab. of ...)
,
WANG Cheng
(Genetic Engineering International Cooperation Base of Chinese Ministry of Sci. and Technol., The Key Lab. of ...)
,
HU Wei
(Genetic Engineering International Cooperation Base of Chinese Ministry of Sci. and Technol., The Key Lab. of ...)
,
CHANG Junli
(Genetic Engineering International Cooperation Base of Chinese Ministry of Sci. and Technol., The Key Lab. of ...)
,
CHEN Mingjie
(Genetic Engineering International Cooperation Base of Chinese Ministry of Sci. and Technol., The Key Lab. of ...)
,
WANG Yuesheng
(Genetic Engineering International Cooperation Base of Chinese Ministry of Sci. and Technol., The Key Lab. of ...)
,
LI Kexiu
(Genetic Engineering International Cooperation Base of Chinese Ministry of Sci. and Technol., The Key Lab. of ...)
,
YANG Guangxiao
(Genetic Engineering International Cooperation Base of Chinese Ministry of Sci. and Technol., The Key Lab. of ...)
,
HE Guangyuan
(Genetic Engineering International Cooperation Base of Chinese Ministry of Sci. and Technol., The Key Lab. of ...)
資料名:
Food Research International
(Food Research International)
巻:
69
ページ:
64-71
発行年:
2015年03月
JST資料番号:
D0633A
ISSN:
0963-9969
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)