文献
J-GLOBAL ID:201702264801428712
整理番号:17A0445928
異なるアミロース含量のコーンスターチのせん断分解【Powered by NICT】
Shear degradation of corn starches with different amylose contents
著者 (7件):
Liu Xingxun
(Institute of Food Science and Technology (IFST), Chinese Academy of Agricultural Science (CAAS), Beijing, 100193, China)
,
Xiao Xiaoming
(School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou, 510640, China)
,
Liu Peng
(School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, 510006, China)
,
Yu Long
(School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou, 510640, China)
,
Li Ming
(Institute of Food Science and Technology (IFST), Chinese Academy of Agricultural Science (CAAS), Beijing, 100193, China)
,
Zhou Sumei
(Institute of Food Science and Technology (IFST), Chinese Academy of Agricultural Science (CAAS), Beijing, 100193, China)
,
Xie Fengwei
(School of Chemical Engineering, The University of Queensland, Brisbane, Queensland, 4072, Australia)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
66
ページ:
199-205
発行年:
2017年
JST資料番号:
E0877B
ISSN:
0268-005X
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)