文献
J-GLOBAL ID:201702233814899991
整理番号:17A0366944
架橋の影響を受けたクズ根からの澱粉の物理化学的性質と微細構造特性【Powered by NICT】
Physicochemical properties and micro-structural characteristics in starch from kudzu root as affected by cross-linking
著者 (7件):
Chen Boru
(School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, People’s Republic of China)
,
Dang Leping
(School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, People’s Republic of China)
,
Zhang Xiao
(School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, People’s Republic of China)
,
Fang Wenzhi
(School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, People’s Republic of China)
,
Hou Mengna
(School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, People’s Republic of China)
,
Liu Tiankuo
(School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, People’s Republic of China)
,
Wang Zhanzhong
(School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, People’s Republic of China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
219
ページ:
93-101
発行年:
2017年
JST資料番号:
H0766A
ISSN:
0308-8146
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)