文献
J-GLOBAL ID:201702258507594955
整理番号:17A0317552
改良された押出調理技術により修飾された米澱粉の凍結-解凍安定性【Powered by NICT】
Freeze-thaw stability of rice starch modified by Improved Extrusion Cooking Technology
著者 (12件):
Ye Jiangping
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China)
,
Ye Jiangping
(School of Food Science and Technology, Nanchang University, Nanchang 330047, China)
,
Hu Xiuting
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China)
,
Hu Xiuting
(School of Food Science and Technology, Nanchang University, Nanchang 330047, China)
,
Zhang Fang
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China)
,
Zhang Fang
(School of Food Science and Technology, Nanchang University, Nanchang 330047, China)
,
Fang Chong
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China)
,
Fang Chong
(School of Food Science and Technology, Nanchang University, Nanchang 330047, China)
,
Liu Chengmei
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China)
,
Liu Chengmei
(School of Food Science and Technology, Nanchang University, Nanchang 330047, China)
,
Luo Shunjing
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China)
,
Luo Shunjing
(School of Food Science and Technology, Nanchang University, Nanchang 330047, China)
資料名:
Carbohydrate Polymers
(Carbohydrate Polymers)
巻:
151
ページ:
113-118
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)