文献
J-GLOBAL ID:201702226000242390
整理番号:17A0749603
小麦パンのテクスチャ及び官能品質改良剤としてのアーモンドガムの影響【Powered by NICT】
Effects of almond gum as texture and sensory quality improver in wheat bread
著者 (9件):
Bouaziz Fatma
(Enzyme Bioconversion Unit (UR13ES74), National School of Engineering, Sfax University, P.O. Box 1173, 3038 Sfax, Tunisia)
,
Koubaa Mohamed
(Sorbonne Universites, Universite de Technologie de Compiegne, Laboratoire Transformations Integrees de la Matiere Renouvelable (UTC/ESCOM EA 4297 TIMR), Centre de Recherche de Royallieu, CS 60319, 60203 Compiegne Cedex, France)
,
Ben Jeddou Khaoula
(Enzyme Bioconversion Unit (UR13ES74), National School of Engineering, Sfax University, P.O. Box 1173, 3038 Sfax, Tunisia)
,
Barba Francisco J.
(Nutrition and Food Science Area, Faculty of Pharmacy, Universitat de Valencia, Avda.Vicent Andres Estelles, s/n. 46100 Burjassot, Valencia, Spain)
,
Chaari Fatma
(Enzyme Bioconversion Unit (UR13ES74), National School of Engineering, Sfax University, P.O. Box 1173, 3038 Sfax, Tunisia)
,
Besbes Souhail
(Unite Analyses Alimentaires, Departement de Biologie, Ecole Nationale d’Ingenieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia)
,
Ellouz Ghorbel Rhoudha
(Enzyme Bioconversion Unit (UR13ES74), National School of Engineering, Sfax University, P.O. Box 1173, 3038 Sfax, Tunisia)
,
Ellouz Chaabouni Semia
(Enzyme Bioconversion Unit (UR13ES74), National School of Engineering, Sfax University, P.O. Box 1173, 3038 Sfax, Tunisia)
,
Ellouz Chaabouni Semia
(Common Service Unit of Bioreactor Coupled with an Ultrafilter, National School of Engineering, Sfax University, P.O. Box 1173, 3038 Sfax, Tunisia)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
52
号:
1
ページ:
205-213
発行年:
2017年
JST資料番号:
B0863A
ISSN:
0950-5423
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)