文献
J-GLOBAL ID:202002264093097513
整理番号:20A2800600
小麦-カボチャ粉パンのレオロジー,機能及びテクスチャ特性に及ぼす選択したハイドロコロイドの影響【JST・京大機械翻訳】
Influence of selected hydrocolloids on the rheological, functional, and textural properties of wheat-pumpkin flour bread
著者 (9件):
Ashraf Waqas
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China)
,
Ashraf Waqas
(Faculty of Food, Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan)
,
Shehzad Aamir
(Faculty of Food, Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan)
,
Shehzad Aamir
(UniLaSalle, Univ. Artois, EA7519 - Transformations & Agro-ressources, Normandie Universite, Mont-Saint-Aignan, France)
,
Sharif Hafiz Rizwan
(University Institute of Diet and Nutritional Sciences, The University of Lahore Gujrat Campus, Gujrat, Pakistan)
,
Aadil Rana Muhammad
(Faculty of Food, Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan)
,
Rafiq Khan Moazzam
(Faculty of Food, Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan)
,
Zhang Lianfu
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China)
,
Zhang Lianfu
(The Food College, Shihezi University, Shihezi, China)
資料名:
Journal of Food Processing and Preservation
(Journal of Food Processing and Preservation)
巻:
44
号:
10
ページ:
e14777
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)