文献
J-GLOBAL ID:201802217541967815
整理番号:18A2080247
シーティングプロセス中のアジア麺の機械的挙動を評価する新しい方法 I 反復積層の影響【JST・京大機械翻訳】
A novel method to assess the mechanical behavior of Asian noodles during the sheeting process. I. The effect of repeated lamination
著者 (5件):
Salimi Khorshidi Ali
(Department of Food and Human Nutritional Sciences, 209 Human Ecology Building, University of Manitoba, Winnipeg, R3T 2N2, Canada)
,
Hatcher Dave W.
(Department of Food and Human Nutritional Sciences, 209 Human Ecology Building, University of Manitoba, Winnipeg, R3T 2N2, Canada)
,
Hatcher Dave W.
(Grain Research Laboratory, Canadian Grain Commission, 1404- 303 Main Street, Winnipeg, R3C 3G8, Canada)
,
Page John H.
(Department of Physics and Astronomy, 301 Allen Building, University of Manitoba, Winnipeg, R3T 2N2, Canada)
,
Scanlon Martin G.
(Department of Food and Human Nutritional Sciences, 209 Human Ecology Building, University of Manitoba, Winnipeg, R3T 2N2, Canada)
資料名:
Food and Bioproducts Processing
(Food and Bioproducts Processing)
巻:
112
ページ:
131-136
発行年:
2018年
JST資料番号:
W0512A
ISSN:
0960-3085
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)