文献
J-GLOBAL ID:201902239550691697
整理番号:19A1944512
機械的活性化カッサバ澱粉とグルテン蛋白質に基づく新規モデル生地の開発:パンへの応用【JST・京大機械翻訳】
Development of a novel model dough based on mechanically activated cassava starch and gluten protein: Application in bread
著者 (9件):
Liu Rong
(School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China)
,
Liu Rong
(College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China)
,
Liu Rong
(Institute of Electromechanical and Quality Technology Engineering, Nanning University, Nanning 530200, China)
,
Sun Weidong
(College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China)
,
Zhang Yanjuan
(School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China)
,
Huang Zuqiang
(School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China)
,
Hu Huayu
(School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China)
,
Zhao Mengyao
(School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China)
,
Li Wanhe
(School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
300
ページ:
Null
発行年:
2019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)