文献
J-GLOBAL ID:202002241598266944
整理番号:20A0391157
パン製造に関連するモデル系における熱硬化性小麦グルテンネットワークの形成の顕微鏡的研究【JST・京大機械翻訳】
Microscopic investigation of the formation of a thermoset wheat gluten network in a model system relevant for bread making
著者 (8件):
Verbauwhede Annelien E.
(Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium)
,
Lambrecht Marlies A.
(Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium)
,
Jekle Mario
(Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Technical University of Munich, Weihenstephaner Steig 20, 85354, Freising, Germany)
,
Lucas Isabelle
(Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Technical University of Munich, Weihenstephaner Steig 20, 85354, Freising, Germany)
,
Fierens Ellen
(Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium)
,
Shegay Oksana
(Competence Center for Fermentation, Puratos Group, Rue Bourrie 12, B-5300, Andenne, Belgium)
,
Brijs Kristof
(Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium)
,
Delcour Jan A.
(Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
55
号:
2
ページ:
891-898
発行年:
2020年
JST資料番号:
B0863A
ISSN:
0950-5423
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)