文献
J-GLOBAL ID:201802268548135852
整理番号:18A0486988
コムギ穀粒の蛋白質と澱粉の空間的分布パターンはパンとビスケットのベーキング品質に影響する【Powered by NICT】
Spatial distribution patterns of protein and starch in wheat grain affect baking quality of bread and biscuit
著者 (9件):
Zhou Qin
(National Technique Innovation Center for Regional Wheat Production, National Engineering and Technology Center for Information Agriculture, Key Laboratory of Crop Physiology and Ecology in Southern China, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China)
,
Li Xiangnan
(National Technique Innovation Center for Regional Wheat Production, National Engineering and Technology Center for Information Agriculture, Key Laboratory of Crop Physiology and Ecology in Southern China, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China)
,
Yang Jianting
(National Technique Innovation Center for Regional Wheat Production, National Engineering and Technology Center for Information Agriculture, Key Laboratory of Crop Physiology and Ecology in Southern China, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China)
,
Zhou Longjing
(National Technique Innovation Center for Regional Wheat Production, National Engineering and Technology Center for Information Agriculture, Key Laboratory of Crop Physiology and Ecology in Southern China, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China)
,
Cai Jian
(National Technique Innovation Center for Regional Wheat Production, National Engineering and Technology Center for Information Agriculture, Key Laboratory of Crop Physiology and Ecology in Southern China, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China)
,
Wang Xiao
(National Technique Innovation Center for Regional Wheat Production, National Engineering and Technology Center for Information Agriculture, Key Laboratory of Crop Physiology and Ecology in Southern China, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China)
,
Dai Tingbo
(National Technique Innovation Center for Regional Wheat Production, National Engineering and Technology Center for Information Agriculture, Key Laboratory of Crop Physiology and Ecology in Southern China, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China)
,
Cao Weixing
(National Technique Innovation Center for Regional Wheat Production, National Engineering and Technology Center for Information Agriculture, Key Laboratory of Crop Physiology and Ecology in Southern China, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China)
,
Jiang Dong
(National Technique Innovation Center for Regional Wheat Production, National Engineering and Technology Center for Information Agriculture, Key Laboratory of Crop Physiology and Ecology in Southern China, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China)
資料名:
Journal of Cereal Science
(Journal of Cereal Science)
巻:
79
ページ:
362-369
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)