文献
J-GLOBAL ID:201602256212486184
整理番号:13A1713469
Process optimization for high maltose syrup preparation by extrusion of corn flour
著者 (9件):
Ye Lingling
(Coll. of Food Sci., Northeast Agricultural Univ., Harbin)
,
Xiao Zhigang
(Coll. of Food Sci., Northeast Agricultural Univ., Harbin)
,
Wang Limin
(Coll. of Food Sci., Northeast Agricultural Univ., Harbin)
,
Ma Xiuting
(Coll. of Food Sci., Northeast Agricultural Univ., Harbin)
,
Liu Yuxin
(Coll. of Food Sci., Northeast Agricultural Univ., Harbin)
,
Sun Xu
(Coll. of Food Sci., Northeast Agricultural Univ., Harbin)
,
Li Jie
(Coll. of Food Sci., Northeast Agricultural Univ., Harbin)
,
Ren Yunhong
(Coll. of Food Sci., Northeast Agricultural Univ., Harbin)
,
Zheng Huanyu
(Coll. of Food Sci., Northeast Agricultural Univ., Harbin)
資料名:
Nongye Gongcheng Xuebao
(Nongye Gongcheng Xuebao)
巻:
28
号:
23
ページ:
277-285
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)