文献
J-GLOBAL ID:201702295944595560
整理番号:17A0660066
マフィンの食感と予測血糖応答に及ぼすsteviannaとイヌリンによる砂糖置換の影響【Powered by NICT】
Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins
著者 (4件):
Gao Jingrong
(Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, 7608, Canterbury, New Zealand)
,
Brennan Margaret A.
(Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, 7608, Canterbury, New Zealand)
,
Mason Susan L.
(Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, 7608, Canterbury, New Zealand)
,
Brennan Charles S.
(Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, 7608, Canterbury, New Zealand)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
51
号:
9
ページ:
1979-1987
発行年:
2016年
JST資料番号:
B0863A
ISSN:
0950-5423
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)