文献
J-GLOBAL ID:201702250939453494
整理番号:17A0364960
フランスcrepesの構造に及ぼす焼成プロトコルの影響【Powered by NICT】
Impact of the baking protocol on the structure of French crepes
著者 (16件):
Guibert-Martin Sebastien
(Oniris, UMR 6144 GEPEA, BP 82225, 44322 Nantes Cedex 2, France)
,
Guibert-Martin Sebastien
(CNRS, Nantes, F-44307, France)
,
Guibert-Martin Sebastien
(SFR IBSM 4202, France)
,
Guibert-Martin Sebastien
(St Michel Services Company, France)
,
Jury Vanessa
(Oniris, UMR 6144 GEPEA, BP 82225, 44322 Nantes Cedex 2, France)
,
Jury Vanessa
(CNRS, Nantes, F-44307, France)
,
Jury Vanessa
(SFR IBSM 4202, France)
,
Bouchet Brigite
(SFR IBSM 4202, France)
,
Bouchet Brigite
(INRA Nantes, France)
,
Roellens Guillaume
(CNRS, Nantes, F-44307, France)
,
Roellens Guillaume
(SFR IBSM 4202, France)
,
Roellens Guillaume
(Univ. Nantes, UMR CNRS 6144 GEPEA, France)
,
Lioret Pascal
(St Michel Services Company, France)
,
Le-Bail Alain
(Oniris, UMR 6144 GEPEA, BP 82225, 44322 Nantes Cedex 2, France)
,
Le-Bail Alain
(CNRS, Nantes, F-44307, France)
,
Le-Bail Alain
(SFR IBSM 4202, France)
資料名:
Journal of Food Engineering
(Journal of Food Engineering)
巻:
196
ページ:
183-192
発行年:
2017年
JST資料番号:
C0838B
ISSN:
0260-8774
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)