文献
J-GLOBAL ID:201702281032835951
整理番号:17A0132678
無酵母パン生地の押出:実験とシミュレーション
Extrusion of unleavened bread dough: Experiments and simulations
著者 (4件):
Mohammed M. A. P.
(Department of Mechanical Engineering, Imperial College London, SW7 2AZ London, United Kingdom and Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia)
,
Wanigasooriya L.
(Department of Mechanical Engineering, Imperial College London, SW7 2AZ London, United Kingdom)
,
Chakrabarti-Bell S.
(Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, Minnesota 55108)
,
Charalambides M. N.
(Department of Mechanical Engineering, Imperial College London, SW7 2AZ London, United Kingdom)
資料名:
Journal of Rheology
(Journal of Rheology)
巻:
61
号:
1
ページ:
49-65
発行年:
2017年01月
JST資料番号:
D0428A
ISSN:
0148-6055
CODEN:
JORHD2
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)