文献
J-GLOBAL ID:202002212479342411
整理番号:20A0479071
生及び熱処理したエンバク粉の熱及び糊化特性に及ぼすパルス電場処理の影響の理解【JST・京大機械翻訳】
Understanding the impact of Pulsed Electric Fields treatment on the thermal and pasting properties of raw and thermally processed oat flours
著者 (11件):
Duque Sheba Mae M.
(Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand)
,
Duque Sheba Mae M.
(Institute of Food Science and Technology, University of the Philippines Los Banos, College, Laguna 4031, Philippines)
,
Duque Sheba Mae M.
(Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand)
,
Leong Sze Ying
(Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand)
,
Leong Sze Ying
(Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand)
,
Agyei Dominic
(Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand)
,
Singh Jaspreet
(Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand)
,
Larsen Nigel
(The New Zealand Institute for Plant and Food Research Limited, Gerald Street, Lincoln 7608, New Zealand)
,
Larsen Nigel
(Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand)
,
Oey Indrawati
(Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand)
,
Oey Indrawati
(Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand)
資料名:
Food Research International
(Food Research International)
巻:
129
ページ:
Null
発行年:
2020年
JST資料番号:
D0633A
ISSN:
0963-9969
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)