文献
J-GLOBAL ID:201702236071140285
整理番号:17A1059612
生地及び構造パンの物理化学的性質に及ぼす大麦粉添加の影響【Powered by NICT】
Effect of barley flour addition on the physico-chemical properties of dough and structure of bread
著者 (4件):
Al-Attabi Zahir Humaid
(Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P. O. Box 34, Al-Khoud, PC 123, Oman)
,
Merghani Taha Mohammed
(Emirates Grain Products Company, P. O. Box 24275, Sharjah, United Arab Emirates)
,
Ali Amanat
(Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P. O. Box 34, Al-Khoud, PC 123, Oman)
,
Rahman Mohammad Shafiur
(Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P. O. Box 34, Al-Khoud, PC 123, Oman)
資料名:
Journal of Cereal Science
(Journal of Cereal Science)
巻:
75
ページ:
61-68
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)