文献
J-GLOBAL ID:201802253088250113
整理番号:18A1869144
生地におけるレオロジー特性と最適含水量の予測モデル:異なる程度の精製による古代穀物粉への応用【JST・京大機械翻訳】
Predictive models of the rheological properties and optimal water content in doughs: An application to ancient grain flours with different degrees of refining
著者 (6件):
Cappelli Alessio
(Department of Agricultural, Food and Forestry Systems Management (GESAAF), University of Florence, Piazzale Delle Cascine 16, 50144, Florence, Italy)
,
Cini Enrico
(Department of Agricultural, Food and Forestry Systems Management (GESAAF), University of Florence, Piazzale Delle Cascine 16, 50144, Florence, Italy)
,
Guerrini Lorenzo
(Department of Agricultural, Food and Forestry Systems Management (GESAAF), University of Florence, Piazzale Delle Cascine 16, 50144, Florence, Italy)
,
Masella Piernicola
(Department of Agricultural, Food and Forestry Systems Management (GESAAF), University of Florence, Piazzale Delle Cascine 16, 50144, Florence, Italy)
,
Angeloni Giulia
(Department of Agricultural, Food and Forestry Systems Management (GESAAF), University of Florence, Piazzale Delle Cascine 16, 50144, Florence, Italy)
,
Parenti Alessandro
(Department of Agricultural, Food and Forestry Systems Management (GESAAF), University of Florence, Piazzale Delle Cascine 16, 50144, Florence, Italy)
資料名:
Journal of Cereal Science
(Journal of Cereal Science)
巻:
83
ページ:
229-235
発行年:
2018年
JST資料番号:
H0885A
ISSN:
0733-5210
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)