文献
J-GLOBAL ID:201902253159943176
整理番号:19A0235127
硬い,中程度の硬さの軟質コムギ品種:種々の澱粉特性間の比較と関係【JST・京大機械翻訳】
Hard, medium-hard and extraordinarily soft wheat varieties: Comparison and relationship between various starch properties
著者 (4件):
Katyal Mehak
(Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India)
,
Singh Narpinder
(Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India)
,
Chopra Nidhi
(Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India)
,
Kaur Amritpal
(Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India)
資料名:
International Journal of Biological Macromolecules
(International Journal of Biological Macromolecules)
巻:
123
ページ:
1143-1149
発行年:
2019年
JST資料番号:
T0898A
ISSN:
0141-8130
CODEN:
IJBMDR
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)