文献
J-GLOBAL ID:201802269582424555
整理番号:18A0235666
黄色および紫色の新鮮ジャガイモ副産物からの不溶性食物繊維とそれらの物理化学的性質と構造特性:比較研究【Powered by NICT】
Insoluble dietary fibers from yellow- and purple-fleshed potatoes by-products and their physicochemical properties and structural characteristics: A comparative study
著者 (7件):
Xie Fan
(Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, P.R. China)
,
Zhang Wei
(Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, P.R. China)
,
Lan Xiaohong
(Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, P.R. China)
,
Gong Shengxiang
(Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, P.R. China)
,
Wu Jinhong
(Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, P.R. China)
,
Zhang Shixian
(Chemical Engineering Department, Zunyi Normal College, Zunyi, Guizhou, P.R. China)
,
Wang Zhengwu
(Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, P.R. China)
資料名:
Starch
(Starch)
巻:
70
号:
1-2
ページ:
ROMBUNNO.201700104
発行年:
2018年
JST資料番号:
E0130A
ISSN:
0038-9056
CODEN:
STARDD
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
ドイツ (DEU)
言語:
英語 (EN)