文献
J-GLOBAL ID:201702288751212720
整理番号:17A0448102
調理と便利米品質に及ぼす種々の加工技術の効果のレビュー【Powered by NICT】
Review of the effects of different processing technologies on cooked and convenience rice quality
著者 (6件):
Yu L.
(School of Agriculture and Food Sciences, The University of Queensland, Brisbane 4072, Queensland, Australia)
,
Turner M.S.
(School of Agriculture and Food Sciences, The University of Queensland, Brisbane 4072, Queensland, Australia)
,
Turner M.S.
(Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane 4072, Queensland, Australia)
,
Fitzgerald M.
(School of Agriculture and Food Sciences, The University of Queensland, Brisbane 4072, Queensland, Australia)
,
Stokes J.R.
(School of Chemical Engineering, The University of Queensland, Brisbane 4072, Queensland, Australia)
,
Witt T.
(School of Agriculture and Food Sciences, The University of Queensland, Brisbane 4072, Queensland, Australia)
資料名:
Trends in Food Science & Technology
(Trends in Food Science & Technology)
巻:
59
ページ:
124-138
発行年:
2017年
JST資料番号:
W0057A
ISSN:
0924-2244
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)