文献
J-GLOBAL ID:202002229097098419
整理番号:20A0452308
グアルゴムとの熱機械的支援複合化による米澱粉のin vitro消化性の改善【JST・京大機械翻訳】
Improving the in vitro digestibility of rice starch by thermomechanically assisted complexation with guar gum
著者 (7件):
He Hai
(Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, 510640, China)
,
Chi Chengdeng
(Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, 510640, China)
,
Xie Fengwei
(International Institute for Nanocomposites Manufacturing (IINM), WMG, University of Warwick, Coventry, CV4 7AL, United Kingdom)
,
Xie Fengwei
(School of Chemical Engineering, The University of Queensland, Brisbane, Qld, 4072, Australia)
,
Li Xiaoxi
(Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, 510640, China)
,
Liang Yi
(Guangdong Zhongqing Font Biochemical Science and Technology Co., Ltd., Maoming, Guangdong, 525427, China)
,
Chen Ling
(Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, 510640, China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
102
ページ:
Null
発行年:
2020年
JST資料番号:
E0877B
ISSN:
0268-005X
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)