文献
J-GLOBAL ID:201802212257161746
整理番号:18A1307064
湿式媒体粉砕により調製したナノサイズのオカラ(ダイズ残渣)不溶性食物繊維の物理化学的性質に及ぼす熱処理の影響【JST・京大機械翻訳】
Effects of thermal pre-treatment on physicochemical properties of nano-sized okara (soybean residue) insoluble dietary fiber prepared by wet media milling
著者 (17件):
Ullah Ikram
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China)
,
Ullah Ikram
(National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070, PR China)
,
Ullah Ikram
(Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan, Hubei Province, PR China)
,
Yin Tao
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China)
,
Yin Tao
(National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070, PR China)
,
Yin Tao
(Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan, Hubei Province, PR China)
,
Xiong Shanbai
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China)
,
Xiong Shanbai
(National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070, PR China)
,
Xiong Shanbai
(Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan, Hubei Province, PR China)
,
Huang Qilin
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China)
,
Huang Qilin
(National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070, PR China)
,
Huang Qilin
(Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan, Hubei Province, PR China)
,
Zia-ud-Din
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China)
,
Zhang Jin
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China)
,
Zhang Jin
(National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070, PR China)
,
Zhang Jin
(Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan, Hubei Province, PR China)
,
Javaid Allah Bakhsh
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China)
資料名:
Journal of Food Engineering
(Journal of Food Engineering)
巻:
237
ページ:
18-26
発行年:
2018年
JST資料番号:
C0838B
ISSN:
0260-8774
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)