文献
J-GLOBAL ID:201702216077607167
整理番号:17A0309280
グルテンを含まないパンの生地の取扱いと技術的特性に及ぼすハイドロコロイドの影響【Powered by NICT】
Influence of hydrocolloids on dough handling and technological properties of gluten-free breads
著者 (5件):
Mir Shabir Ahmad
(Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir, 192122, India)
,
Mir Shabir Ahmad
(Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India)
,
Shah Manzoor Ahmad
(Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India)
,
Naik Haroon Rashid
(Division of Post Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Jammu and Kashmir, 190025, India)
,
Zargar Imtiyaz Ahmad
(Division of Post Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Jammu and Kashmir, 190025, India)
資料名:
Trends in Food Science & Technology
(Trends in Food Science & Technology)
巻:
51
ページ:
49-57
発行年:
2016年05月
JST資料番号:
W0057A
ISSN:
0924-2244
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)