文献
J-GLOBAL ID:201802280965011011
整理番号:18A0156400
機械的小麦粉改質とその効果蛋白質ネットワーク構造と生地レオロジーに及ぼす【Powered by NICT】
Mechanical wheat flour modification and its effect on protein network structure and dough rheology
著者 (3件):
Hackenberg Stefanie
(Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Weihenstephaner Steig 20, 85354 Freising, Germany)
,
Jekle Mario
(Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Weihenstephaner Steig 20, 85354 Freising, Germany)
,
Becker Thomas
(Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Weihenstephaner Steig 20, 85354 Freising, Germany)
資料名:
Food Chemistry
(Food Chemistry)
巻:
248
ページ:
296-303
発行年:
2018年
JST資料番号:
H0766A
ISSN:
0308-8146
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)