文献
J-GLOBAL ID:201702281771946782
整理番号:17A0363614
澱粉の構造と物理化学的性質に及ぼす同時ボールミリングとオクテニルスクシニル化の影響【Powered by NICT】
Effects of concurrent ball milling and octenyl succinylation on structure and physicochemical properties of starch
著者 (7件):
Li Nannan
(Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China)
,
Niu Meng
(Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China)
,
Niu Meng
(Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, Guangdong 510640, China)
,
Zhang Binjia
(Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China)
,
Zhao Siming
(Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China)
,
Xiong Shanbai
(Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China)
,
Xie Fengwei
(School of Chemical Engineering, The University of Queensland, Brisbane, Queensland 4072, Australia)
資料名:
Carbohydrate Polymers
(Carbohydrate Polymers)
巻:
155
ページ:
109-116
発行年:
2017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)