文献
J-GLOBAL ID:201802232026040096
整理番号:18A0140769
即席フライ麺の品質,テクスチャプロファイル,及び酸化安定性に及ぼす全粒小麦粉の影響【Powered by NICT】
Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles
著者 (7件):
Cao Xinlei
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China)
,
Zhou Sumei
(Institute of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China)
,
Yi Cuiping
(School of Chemistry and Biology Engineering, Changsha University of Science and Technology, Changsha, Hunan, 410114, China)
,
Wang Li
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China)
,
Qian Haifeng
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China)
,
Zhang Hui
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China)
,
Qi Xiguang
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China)
資料名:
Journal of Texture Studies
(Journal of Texture Studies)
巻:
48
号:
6
ページ:
607-615
発行年:
2017年
JST資料番号:
E0291D
ISSN:
0022-4901
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)