文献
J-GLOBAL ID:201802275263734727
整理番号:18A0486955
アニールしたもち米粉とその形成高速凍結団子の特性【Powered by NICT】
Characteristics of annealed glutinous rice flour and its formation of fast-frozen dumplings
著者 (7件):
Li Yue
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China)
,
Li Yue
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China)
,
Ding Guangqin
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China)
,
Ding Guangqin
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China)
,
Yokoyama Wallace
(Processed Food Research, Agricultural Research Service, USDA, Albany, CA 94710, USA)
,
Zhong Fang
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China)
,
Zhong Fang
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China)
資料名:
Journal of Cereal Science
(Journal of Cereal Science)
巻:
79
ページ:
106-112
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)