文献
J-GLOBAL ID:201702239557396659
整理番号:17A0365588
多重回帰による米澱粉の糊化特性に及ぼすペクチン構造の影響に関する研究【Powered by NICT】
Investigation on the influence of pectin structures on the pasting properties of rice starch by multiple regression
著者 (6件):
Luo Shun-jing
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China)
,
Chen Rui-yun
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China)
,
Huang Li
(Nanchang Institute for Food and Drug Control, Nanchang 330047, China)
,
Liang Rui-hong
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China)
,
Liu Cheng-mei
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China)
,
Chen Jun
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
63
ページ:
580-584
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)