文献
J-GLOBAL ID:201702224920876654
整理番号:17A1816944
ダッタンソバ粉強化乾麺の調理特性とテクスチャーおよび抗酸化特性
Cooking Quality, Texture and Antioxidant Properties of Dried Noodles Enhanced with Tartary Buckwheat Flour
著者 (10件):
WU Na-Na
(Acad. State Administration of Grain, Beijing, CHN)
,
TIAN Xiao-Hong
(Acad. State Administration of Grain, Beijing, CHN)
,
LIU Yan-Xiang
(Acad. State Administration of Grain, Beijing, CHN)
,
LI Huan-Huan
(Acad. State Administration of Grain, Beijing, CHN)
,
LIANG Run-Ping
(Acad. State Administration of Grain, Beijing, CHN)
,
ZHANG Min
(BTBU, Beijing, CHN)
,
LIU Ming
(Acad. State Administration of Grain, Beijing, CHN)
,
WANG Li-Ping
(Acad. State Administration of Grain, Beijing, CHN)
,
ZHAI Xiao-Tong
(Acad. State Administration of Grain, Beijing, CHN)
,
TAN Bin
(Acad. State Administration of Grain, Beijing, CHN)
資料名:
Food Science and Technology Research
(Food Science and Technology Research)
巻:
23
号:
6
ページ:
783-792
発行年:
2017年11月
JST資料番号:
L2827A
ISSN:
1344-6606
CODEN:
FSTRFS
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
日本 (JPN)
言語:
英語 (EN)