文献
J-GLOBAL ID:201702256303430107
整理番号:17A0995296
選択されたグルテン含有とグルテンを含まない粉から作ったパンの蛋白質のin vitro消化性に及ぼす化学組成と焼成の影響【Powered by NICT】
Effects of chemical composition and baking on in vitro digestibility of proteins in breads made from selected gluten-containing and gluten-free flours
著者 (7件):
Wu Tong
(CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia)
,
Wu Tong
(Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Royal Parade, Parkville, Victoria 3010, Australia)
,
Taylor Cheryl
(CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia)
,
Nebl Thomas
(CSIRO Manufacturing, 343 Royal Parade, Parkville, Victoria 3052, Australia)
,
Ng Ken
(Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Royal Parade, Parkville, Victoria 3010, Australia)
,
Bennett Louise E.
(CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia)
,
Bennett Louise E.
(School of Chemistry, Monash University, Clayton, Victoria 3800, Australia)
資料名:
Food Chemistry
(Food Chemistry)
巻:
233
ページ:
514-524
発行年:
2017年
JST資料番号:
H0766A
ISSN:
0308-8146
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)