文献
J-GLOBAL ID:201702226477453136
整理番号:17A0445931
調理過程における高アミロース玄米の穀粒形態と澱粉特性の変化【Powered by NICT】
Changes in kernel morphology and starch properties of high-amylose brown rice during the cooking process
著者 (6件):
Pan Ting
(Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China)
,
Zhao Lingxiao
(Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China)
,
Lin Lingshang
(Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China)
,
Wang Juan
(Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China)
,
Liu Qiaoquan
(Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China)
,
Wei Cunxu
(Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
66
ページ:
227-236
発行年:
2017年
JST資料番号:
E0877B
ISSN:
0268-005X
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)