文献
J-GLOBAL ID:201802255271871906
整理番号:18A1484840
既存の細胞壁断片はジャガイモ澱粉の熱的性質と加水分解を修飾する【JST・京大機械翻訳】
Existing cell wall fragments modify the thermal properties and hydrolysis of potato starch
著者 (8件):
Tian Jinhu
(Department of Food Science and Nutrition, Zhejiang University, Hangzhou, 310058, China)
,
Chen Shiguo
(Department of Food Science and Nutrition, Zhejiang University, Hangzhou, 310058, China)
,
Zhang Huiling
(Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan, 750021, China)
,
Fang Haitian
(Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan, 750021, China)
,
Sun Yujing
(Department of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou, 310014, China)
,
Liu Donghong
(Department of Food Science and Nutrition, Zhejiang University, Hangzhou, 310058, China)
,
Linhart Robert J.
(Center for Biotechnology & Interdisciplinary Studies, Department of Chemistry & Chemical Biology, Rensselaer Polytechnic Institute, Biotechnology Center 4005, Troy, NY, 12180, USA)
,
Ye Xingqian
(Department of Food Science and Nutrition, Zhejiang University, Hangzhou, 310058, China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
85
ページ:
229-232
発行年:
2018年
JST資料番号:
E0877B
ISSN:
0268-005X
資料種別:
逐次刊行物 (A)
記事区分:
短報
発行国:
イギリス (GBR)
言語:
英語 (EN)