文献
J-GLOBAL ID:201702230940909207
整理番号:17A1897571
種々の製粉工程による米粉の粉特性変化の研究
Study on the Change in Powder Properties of Rice Flour by Different Milling Processes
著者 (7件):
Ishikawa Daitaro
(Graduate school of Agricultural Science, Tohoku University)
,
Sawa Ikumi
(Graduate school of Agricultural Science, Tohoku University)
,
Sekiyama Yasuyo
(NARO Food Research Institute)
,
Horigane Akemi K.
(NARO Food Research Institute)
,
Okunishi Tomoya
(NARO Food Research Institute)
,
Fujii Keiko
(Faculty of Human Sciences and Design, Japan Women’s University)
,
Fujii Tomoyuki
(Graduate school of Agricultural Science, Tohoku University)
資料名:
Journal of Applied Glycoscience
(Journal of Applied Glycoscience)
巻:
64
号:
4
ページ:
109-114(J-STAGE)
発行年:
2017年
JST資料番号:
F0614A
ISSN:
1344-7882
CODEN:
JAGLFX
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)