文献
J-GLOBAL ID:201802245114185885
整理番号:18A1108113
軟質及び硬質コムギから分離した澱粉粒の構造及び機能特性に及ぼす多重凍結融解サイクルの影響【JST・京大機械翻訳】
Effect of multiple freezing-thawing cycles on structural and functional properties of starch granules isolated from soft and hard wheat
著者 (7件):
Tao Han
(School of Food Science and Technology, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China)
,
Huang Ji-Sheng
(School of Food Science and Technology, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China)
,
Xie Qiu-Tao
(Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, PR China)
,
Zou Yong-Ming
(School of Food Science and Technology, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China)
,
Wang Hui-Li
(School of Food Science and Technology, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China)
,
Wu Xue-Ying
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China)
,
Xu Xue-Ming
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
265
ページ:
18-22
発行年:
2018年
JST資料番号:
H0766A
ISSN:
0308-8146
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)