文献
J-GLOBAL ID:202002218558249215
整理番号:20A0654504
麺加工に適したジャガイモ粉品種のスクリーニング【JST・京大機械翻訳】
Screening of potato flour varieties suitable for noodle processing
著者 (7件):
Xu Fen
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, P.R. China)
,
Liu Wei
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, P.R. China)
,
Huang Yanjie
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, P.R. China)
,
Liu Qiannan
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, P.R. China)
,
Zhang Chunjiang
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, P.R. China)
,
Hu Honghai
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, P.R. China)
,
Zhang Hong
(Hefei CAAS Nutridoer Co. Ltd., Academy of Food Nutrition and Health Innovation, Chinese Academy of Agricultural Sciences, Hefei, China)
資料名:
Journal of Food Processing and Preservation
(Journal of Food Processing and Preservation)
巻:
44
号:
3
ページ:
e14344
発行年:
2020年
JST資料番号:
H0774A
ISSN:
0145-8892
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)