文献
J-GLOBAL ID:201702253230379823
整理番号:17A0758222
処理法により影響される単離したKabuliヒヨコマメ蛋白質の物理化学的,機能的,熱的及び構造的特性【Powered by NICT】
Physicochemical, functional, thermal and structural properties of isolated Kabuli chickpea proteins as affected by processing approaches
著者 (6件):
Xu Yixiang
(Agricultural Research Station, Virginia State University, Petersburg, VA, 23806, USA)
,
Obielodan Mary
(Agricultural Research Station, Virginia State University, Petersburg, VA, 23806, USA)
,
Sismour Edward
(Agricultural Research Station, Virginia State University, Petersburg, VA, 23806, USA)
,
Arnett Anna
(Agricultural Research Station, Virginia State University, Petersburg, VA, 23806, USA)
,
Alzahrani Saeedah
(Agricultural Research Station, Virginia State University, Petersburg, VA, 23806, USA)
,
Zhang Baoshan
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, 710062, China)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
52
号:
5
ページ:
1147-1154
発行年:
2017年
JST資料番号:
B0863A
ISSN:
0950-5423
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)