文献
J-GLOBAL ID:201602254094355735
整理番号:13A1523064
Improvement of okara mouthfeel by Aspergillus niger and Aspergillus oryzae fermentation
著者 (6件):
Li Yanfang
(Coll. of Food Sci. and Nutritional Engineering,China Agricultural Univ., Beijing)
,
Hao Jianxiong
(Coll. of Bioscience and Engineering,Hebei Univ. of Sci. and Technol., Shijiazhuang)
,
Cheng Yongqiang
(Coll. of Food Sci. and Nutritional Engineering,China Agricultural Univ., Beijing)
,
Zhao Ruiping
(Dep. of Food Sci.,North Univ. of Hebei, Zhangjiakou)
,
Yin Lijun
(Coll. of Food Sci. and Nutritional Engineering,China Agricultural Univ., Beijing)
,
Li Lite
(Coll. of Food Sci. and Nutritional Engineering,China Agricultural Univ., Beijing)
資料名:
Nongye Gongcheng Xuebao
(Nongye Gongcheng Xuebao)
巻:
28
号:
7
ページ:
248-253
発行年:
2012年
JST資料番号:
C2454A
ISSN:
1002-6819
CODEN:
NGOXEO
資料種別:
逐次刊行物 (A)
発行国:
中国 (CHN)
言語:
中国語 (ZH)