文献
J-GLOBAL ID:202002217054717119
整理番号:20A2792004
ふすまの異なる調製下での全小麦塩漬麺の官能的および物理化学的特性【JST・京大機械翻訳】
Sensory and physicochemical properties of whole wheat salted noodles under different preparations of bran
著者 (6件):
Sim Eunyeong
(Rural Development Administration, Crop Post-Harvest Technology Research Division, Suwon, Gyeonggi, 16429, South Korea)
,
Park Eunhee
(United States Department of Agriculture (USDA), Agricultural Research Service (ARS), Beltsville Agricultural Research Center, Food Quality Laboratory, Beltsville, MD, 20705, USA)
,
Ma Fengyun
(Department of Horticulture and Crop Science, The Ohio State University, 1680 Madison Avenue, Wooster, OH, 44691, USA)
,
Baik Byung-Kee
(United States Department of Agriculture (USDA), Agricultural Research Service (ARS), Soft Wheat Quality Laboratory, 1680 Madison Avenue, Wooster, OH, 44691, USA)
,
Fonseca Jorge M.
(United States Department of Agriculture (USDA), Agricultural Research Service (ARS), Beltsville Agricultural Research Center, Food Quality Laboratory, Beltsville, MD, 20705, USA)
,
Delwiche Stephen R.
(United States Department of Agriculture (USDA), Agricultural Research Service (ARS), Beltsville Agricultural Research Center, Food Quality Laboratory, Beltsville, MD, 20705, USA)
資料名:
Journal of Cereal Science
(Journal of Cereal Science)
巻:
96
ページ:
Null
発行年:
2020年
JST資料番号:
H0885A
ISSN:
0733-5210
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)