文献
J-GLOBAL ID:201702258433252446
整理番号:17A1624277
アズキ(Vigna angularis)と食用クズ(Pueraria thomsonii Benth.)からの形態,結晶性,糊化,澱粉の熱的及び品質特性【Powered by NICT】
Morphology, crystallinity, pasting, thermal and quality characteristics of starches from adzuki bean (Vigna angularis L.) and edible kudzu (Pueraria thomsonii Benth)
著者 (5件):
Reddy Chagam Koteswara
(Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, China)
,
Reddy Chagam Koteswara
(Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India)
,
Luan Fei
(Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, China)
,
Luan Fei
(College of Food Science and Technology, Jilin Agricultural University, Changchun 130118, China)
,
Xu Baojun
(Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, China)
資料名:
International Journal of Biological Macromolecules
(International Journal of Biological Macromolecules)
巻:
105
号:
P1
ページ:
354-362
発行年:
2017年
JST資料番号:
T0898A
ISSN:
0141-8130
CODEN:
IJBMDR
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)