文献
J-GLOBAL ID:202102216274260801
整理番号:21A2840546
熱水条件で刺激された添加物複合体形成によるカッサバ粉の構造的および機能的特性の変化【JST・京大機械翻訳】
Changes in structural and functional characteristics of cassava flour by additive complexations stimulated by hydrothermal conditions
著者 (6件):
Dudu Olayemi E.
(School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, 150090, China)
,
Ma Ying
(School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, 150090, China)
,
Olurin Taiwo O.
(Department of Chemical and Food Sciences, Bells University of Technology, Ota, Ogun state, Nigeria)
,
Oyedeji Ajibola B.
(Department of Biotechnology and Food Technology, University of Johannesburg, South Africa)
,
Oyeyinka Samson A.
(Department of Biotechnology and Food Technology, University of Johannesburg, South Africa)
,
Ogungbemi Jessica W.
(Department of Chemical and Food Sciences, Bells University of Technology, Ota, Ogun state, Nigeria)
資料名:
Food Bioscience
(Food Bioscience)
巻:
43
ページ:
Null
発行年:
2021年
JST資料番号:
W2935A
ISSN:
2212-4292
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)