文献
J-GLOBAL ID:201902227023778005
整理番号:19A1638041
正常トウモロコシ澱粉とそのジスタルリン酸塩に及ぼすハイドロコロイドの影響【JST・京大機械翻訳】
Effects of hydrocolloids on normal maize starch and its distarch phosphates
著者 (5件):
Zhuang Haining
(Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, 47907-2009, USA)
,
Zhuang Haining
(Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China)
,
Feng Tao
(Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, 47907-2009, USA)
,
Feng Tao
(School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shangai, 201418, China)
,
BeMiller James N.
(Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, 47907-2009, USA)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
96
ページ:
231-245
発行年:
2019年
JST資料番号:
E0877B
ISSN:
0268-005X
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)