文献
J-GLOBAL ID:201702252538174230
整理番号:17A0317609
クリカーネルのクリ澱粉及びテクスチャプロフィルの物理化学的性質に及ぼす熱処理の影響【Powered by NICT】
Effect of thermal processing on the physicochemical properties of chestnut starch and textural profile of chestnut kernel
著者 (6件):
Kan Lina
(Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China)
,
Li Qian
(Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China)
,
Xie Shuangshuang
(Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China)
,
Hu Jiaqi
(Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China)
,
Wu Yanwen
(Beijing Center for Physical and Chemical Analysis, Beijing Food Safety Analysis and Testing Engineering Research Center, Beijing 100089, China)
,
Ouyang Jie
(Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China)
資料名:
Carbohydrate Polymers
(Carbohydrate Polymers)
巻:
151
ページ:
614-623
発行年:
2016年
JST資料番号:
E0961A
ISSN:
0144-8617
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)