文献
J-GLOBAL ID:201802278881534039
整理番号:18A0146069
Pueraria lobata(Willd.)Ohwi澱粉のガラス転移温度に及ぼす焼なまし時間の影響の決定【Powered by NICT】
Determining the effects of annealing time on the glass transition temperature of Pueraria lobata (Willd.) Ohwi starch
著者 (6件):
Zhu Xiaoyan
(School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, 230036, China)
,
Du Xianfeng
(School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, 230036, China)
,
Chen Xu
(School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, 230036, China)
,
Hu Jingwei
(Biotechnology Center of Anhui Agricultural University, Anhui Agricultural University, Hefei, 230036, China)
,
Zhou Xiuhong
(Biotechnology Center of Anhui Agricultural University, Anhui Agricultural University, Hefei, 230036, China)
,
Guo Li
(School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, 230036, China)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
53
号:
1
ページ:
43-49
発行年:
2018年
JST資料番号:
B0863A
ISSN:
0950-5423
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)