文献
J-GLOBAL ID:202102227688432796
整理番号:21A3411258
押出改質未利用穀類粉のレビュー:化学組成,機能性,澱粉質食品品質におけるその調整【JST・京大機械翻訳】
A review of extrusion-modified underutilized cereal flour: chemical composition, functionality, and its modulation on starchy food quality
著者 (4件):
Wang Qingfa
(College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China)
,
Li Limin
(College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China)
,
Wang Ting
(College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China)
,
Zheng Xueling
(College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
370
ページ:
Null
発行年:
2022年
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
文献レビュー
発行国:
イギリス (GBR)
言語:
英語 (EN)