文献
J-GLOBAL ID:201702262797280660
整理番号:17A1583644
照射米穀粒の澱粉消化性と物理化学的および調理特性【JST・京大機械翻訳】
著者 (4件):
Luis Fernando POLESI
(DEPARTMENT OF FOOD ENGINEERING, FEDERAL UNIVERSITY OF ROND(O)NIA, ARIQUEMES 76872-848, ROND(O)NIA, BRAZIL)
,
Manoel Divino da MATTA JUNIOR
(DEPARTMENT OF AGROINDUSTRY,FOOD AND NUTRITION, COLLEGE OF AGRICULTURE LUIZ DE QUEIROZ, UNIVERSITY OF S(A)O PAULO, PIRACICABA 13418-900, S(A)O PAULO, BRAZIL)
,
Silene Bruder Silveira SARMENTO
(DEPARTMENT OF AGROINDUSTRY,FOOD AND NUTRITION, COLLEGE OF AGRICULTURE LUIZ DE QUEIROZ, UNIVERSITY OF S(A)O PAULO, PIRACICABA 13418-900, S(A)O PAULO, BRAZIL)
,
Solange Guidolin CANNIATTI-BRAZACA
(DEPARTMENT OF AGROINDUSTRY,FOOD AND NUTRITION, COLLEGE OF AGRICULTURE LUIZ DE QUEIROZ, UNIVERSITY OF S(A)O PAULO, PIRACICABA 13418-900, S(A)O PAULO, BRAZIL)
資料名:
Shuidao Kexue
(Shuidao Kexue)
巻:
24
号:
1
ページ:
48-55
発行年:
2017年
JST資料番号:
C2861A
ISSN:
1672-6308
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
中国 (CHN)
言語:
英語 (EN)