文献
J-GLOBAL ID:201802258655473401
整理番号:18A0465336
小麦粉のパンのレオロジー特性に及ぼすホエーと大豆蛋白質添加の影響【Powered by NICT】
Effects of whey and soy protein addition on bread rheological property of wheat flour
著者 (3件):
Zhou Jianmin
(College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023, China)
,
Liu Junfei
(College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023, China)
,
Tang Xiaozhi
(College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023, China)
資料名:
Journal of Texture Studies
(Journal of Texture Studies)
巻:
49
号:
1
ページ:
38-46
発行年:
2018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)