文献
J-GLOBAL ID:201702288724262674
整理番号:17A0471696
プルラナーゼによるdebranchedワキシーコーンスターチのin構造とin vitro消化性【Powered by NICT】
In structure and in-vitro digestibility of waxy corn starch debranched by pullulanase
著者 (18件):
Liu Wei
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, People’s Republic of China)
,
Liu Wei
(School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, People’s Republic of China)
,
Liu Wei
(Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, 214122, Jiangsu Province, People’s Republic of China)
,
Hong Yan
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, People’s Republic of China)
,
Hong Yan
(School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, People’s Republic of China)
,
Hong Yan
(Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, 214122, Jiangsu Province, People’s Republic of China)
,
Gu Zhengbiao
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, People’s Republic of China)
,
Gu Zhengbiao
(School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, People’s Republic of China)
,
Gu Zhengbiao
(Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, 214122, Jiangsu Province, People’s Republic of China)
,
Cheng Li
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, People’s Republic of China)
,
Cheng Li
(School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, People’s Republic of China)
,
Cheng Li
(Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, 214122, Jiangsu Province, People’s Republic of China)
,
Li Zhaofeng
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, People’s Republic of China)
,
Li Zhaofeng
(School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, People’s Republic of China)
,
Li Zhaofeng
(Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, 214122, Jiangsu Province, People’s Republic of China)
,
Li Caiming
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, People’s Republic of China)
,
Li Caiming
(School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, People’s Republic of China)
,
Li Caiming
(Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, 214122, Jiangsu Province, People’s Republic of China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
67
ページ:
104-110
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)