文献
J-GLOBAL ID:201702290469198626
整理番号:17A0447626
パンに及ぼす高アミロースイネとその効果から作られた米ゲルの粘弾性と気泡構造【Powered by NICT】
Viscoelastic properties and bubble structure of rice-gel made from high-amylose rice and its effects on bread
著者 (7件):
Kokawa Mito
(Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki, 305-8572, Japan)
,
Suzuki Yoko
(Food Research Institute, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba, Ibaraki, 305-8642, Japan)
,
Suzuki Yukiko
(Food Research Institute, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba, Ibaraki, 305-8642, Japan)
,
Yoshimura Masatoshi
(Food Research Institute, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba, Ibaraki, 305-8642, Japan)
,
Trivittayasil Vipavee
(Food Research Institute, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba, Ibaraki, 305-8642, Japan)
,
Tsuta Mizuki
(Food Research Institute, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba, Ibaraki, 305-8642, Japan)
,
Sugiyama Junichi
(Food Research Institute, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba, Ibaraki, 305-8642, Japan)
資料名:
Journal of Cereal Science
(Journal of Cereal Science)
巻:
73
ページ:
33-39
発行年:
2017年
JST資料番号:
H0885A
ISSN:
0733-5210
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)