文献
J-GLOBAL ID:201702223765616113
整理番号:17A0794387
粒子亀裂を増加させることにより短縮した半乾式製粉における米の浸漬時間【Powered by NICT】
Soaking time of rice in semidry flour milling was shortened by increasing the grains cracks
著者 (8件):
Tong Li-Tao
(Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China)
,
Zhu Ruizhen
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, 199 Chang’an South Road, Xi’an, 710062, Shaanxi Province, China)
,
Zhou Xianrong
(Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China)
,
Zhong Kui
(Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China)
,
Wang Lili
(Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China)
,
Liu Liya
(Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China)
,
Hu Xinzhong
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, 199 Chang’an South Road, Xi’an, 710062, Shaanxi Province, China)
,
Zhou Sumei
(Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China)
資料名:
Journal of Cereal Science
(Journal of Cereal Science)
巻:
74
ページ:
121-126
発行年:
2017年
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)