文献
J-GLOBAL ID:201702244326482334
整理番号:17A0657800
生地のレオロジー特性およびヌードルの品質に及ぼす組換リポキシゲナーゼの影響【Powered by NICT】
Effects of recombinant lipoxygenase on the rheological properties of dough and the quality of noodles
著者 (6件):
Zhang Chong
(Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agriculture University, Nanjing, 210095, P.R. China)
,
Zhang Shuang
(Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agriculture University, Nanjing, 210095, P.R. China)
,
Bie Xiaomei
(Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agriculture University, Nanjing, 210095, P.R. China)
,
Zhao Haizhen
(Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agriculture University, Nanjing, 210095, P.R. China)
,
Lu Fengxia
(Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agriculture University, Nanjing, 210095, P.R. China)
,
Lu Zhaoxin
(Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agriculture University, Nanjing, 210095, P.R. China)
資料名:
Journal of the Science of Food and Agriculture
(Journal of the Science of Food and Agriculture)
巻:
96
号:
9
ページ:
3249-3255
発行年:
2016年07月
JST資料番号:
C0351A
ISSN:
0022-5142
CODEN:
JSFAAE
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)