文献
J-GLOBAL ID:201902271267785819
整理番号:19A1635108
アマランスと豆粉混合物の特性化とグルテンを含まないパンの品質に及ぼす影響【JST・京大機械翻訳】
Characterization of amaranth and bean flour blends and the impact on quality of gluten-free breads
著者 (3件):
Liu S.
(Functional Food Research, National Center for Agricultural Utilization Research, Agricultural Research Service, US Department of Agriculture, Peoria, IL, USA)
,
Chen D.
(Functional Food Research, National Center for Agricultural Utilization Research, Agricultural Research Service, US Department of Agriculture, Peoria, IL, USA)
,
Xu J.
(Plant Polymer Research, National Center for Agricultural Utilization Research, Agricultural Research Service, US Department of Agriculture, Peoria, IL, USA)
資料名:
Journal of Food Measurement and Characterization
(Journal of Food Measurement and Characterization)
巻:
13
号:
2
ページ:
1440-1450
発行年:
2019年
JST資料番号:
W4581A
ISSN:
2193-4134
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
ドイツ (DEU)
言語:
英語 (EN)