文献
J-GLOBAL ID:201802260832754090
整理番号:18A1025794
新しい工業原料としてのSapucaiaナッツ(Lecypis pisonis Cambess)粉:物理化学的,熱的および機能的性質【JST・京大機械翻訳】
Sapucaia nut (Lecythis pisonis Cambess.) flour as a new industrial ingredient: Physicochemical, thermal, and functional properties
著者 (5件):
Teixeira Gerson Lopes
(Food Engineering Graduate Program, Federal University of Parana, Polytechnic Center, Jardim das Americas, Curitiba, Parana 81531-980, Brazil)
,
Avila Suelen
(Food Engineering Graduate Program, Federal University of Parana, Polytechnic Center, Jardim das Americas, Curitiba, Parana 81531-980, Brazil)
,
Hornung Polyanna Silveira
(Food Engineering Graduate Program, Federal University of Parana, Polytechnic Center, Jardim das Americas, Curitiba, Parana 81531-980, Brazil)
,
Barbi Rafaela Cristina Turola
(Food Engineering Graduate Program, Federal University of Parana, Polytechnic Center, Jardim das Americas, Curitiba, Parana 81531-980, Brazil)
,
Ribani Rosemary Hoffmann
(Food Engineering Graduate Program, Federal University of Parana, Polytechnic Center, Jardim das Americas, Curitiba, Parana 81531-980, Brazil)
資料名:
Food Research International
(Food Research International)
巻:
109
ページ:
572-582
発行年:
2018年
JST資料番号:
D0633A
ISSN:
0963-9969
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)