文献
J-GLOBAL ID:201702287581597460
整理番号:17A0372757
時間節約研究アプローチとしての小型製パンと褐変動力学の数学的モデル化【Powered by NICT】
Miniature bread baking as a timesaving research approach and mathematical modeling of browning kinetics
著者 (7件):
Zhang Lu
(Suzhou Key Lab of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou City, Jiangsu 215123, PR China)
,
Zhang Lu
(Food Process Engineering Group, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, P.O. Box 17, 6700 AA Wageningen, The Netherlands)
,
Putranto Aditya
(Department of Chemical Engineering, Monash University, Clayton Campus, Victoria 3800, Australia)
,
Zhou Weibiao
(Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, 117543 Singapore, Singapore)
,
Boom Remko M.
(Food Process Engineering Group, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, P.O. Box 17, 6700 AA Wageningen, The Netherlands)
,
Schutyser Maarten A.I.
(Food Process Engineering Group, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, P.O. Box 17, 6700 AA Wageningen, The Netherlands)
,
Chen Xiao Dong
(Suzhou Key Lab of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou City, Jiangsu 215123, PR China)
資料名:
Food and Bioproducts Processing
(Food and Bioproducts Processing)
巻:
100
号:
PA
ページ:
401-411
発行年:
2016年
JST資料番号:
W0512A
ISSN:
0960-3085
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)