文献
J-GLOBAL ID:201702226064898072
整理番号:17A0364138
細菌と酵素的に生成されたreuteransの構造-機能関係とサワードウ製パン応用におけるデキストラン【Powered by NICT】
Structure-function relationships of bacterial and enzymatically produced reuterans and dextran in sourdough bread baking application
著者 (4件):
Chen Xiao Yan
(Department of Agricultural, Food and Nutritional Science, University of Alberta, 4-10 Agriculture/Forestry Centre, Edmonton, AB, Canada)
,
Levy Clemens
(Department of Agricultural, Food and Nutritional Science, University of Alberta, 4-10 Agriculture/Forestry Centre, Edmonton, AB, Canada)
,
Levy Clemens
(Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, Einsiedlerstrasse 34, 8820 Waedenswil, Switzerland)
,
Gaenzle Michael G.
(Department of Agricultural, Food and Nutritional Science, University of Alberta, 4-10 Agriculture/Forestry Centre, Edmonton, AB, Canada)
資料名:
International Journal of Food Microbiology
(International Journal of Food Microbiology)
巻:
239
ページ:
95-102
発行年:
2016年
JST資料番号:
A0434C
ISSN:
0168-1605
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)