文献
J-GLOBAL ID:201702226039969775
整理番号:17A0794385
応答曲面法を用いたコムギの製パン性に及ぼす加熱-湿潤処理の影響に関する研究【Powered by NICT】
An investigation on the effect of heat-moisture treatment on baking quality of wheat by using response surface methodology
著者 (5件):
Cetiner B.
(Quality Evaluation and Food Department, Central Research Institute for Field Crops, Turkey)
,
Acar O.
(Quality Evaluation and Food Department, Central Research Institute for Field Crops, Turkey)
,
Kahraman K.
(Department of Material Science and Nanotechnology Engineering, Abdullah Guel University, Turkey)
,
Sanal T.
(Quality Evaluation and Food Department, Central Research Institute for Field Crops, Turkey)
,
Koksel H.
(Food Engineering Department, Hacettepe University, Beytepe, Ankara, Turkey)
資料名:
Journal of Cereal Science
(Journal of Cereal Science)
巻:
74
ページ:
103-111
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)