文献
J-GLOBAL ID:202102233948589323
整理番号:21A1119221
全コムギの栄養特性と製パン性能:粉砕システムは重要か?【JST・京大機械翻訳】
Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter?
著者 (8件):
Pagani Maria Ambrogina
(Department of Food, Environmental and Nutritional Sciences (DeFENS), Universita degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy)
,
Giordano Debora
(Department of Agricultural, Forest and Food Sciences (DISAFA), Universita degli Studi di Torino, Largo P. Braccini 2, 10095 Grugliasco (TO), Italy)
,
Cardone Gaetano
(Department of Food, Environmental and Nutritional Sciences (DeFENS), Universita degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy)
,
Pasqualone Antonella
(Food Science and Technology Unit, Department of Science of Soil, Universita degli Studi di Bari, via Amendola, 165/A, 70126 Bari, Italy)
,
Casiraghi Maria Cristina
(Department of Food, Environmental and Nutritional Sciences (DeFENS), Universita degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy)
,
Erba Daniela
(Department of Food, Environmental and Nutritional Sciences (DeFENS), Universita degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy)
,
Blandino Massimo
(Department of Agricultural, Forest and Food Sciences (DISAFA), Universita degli Studi di Torino, Largo P. Braccini 2, 10095 Grugliasco (TO), Italy)
,
Marti Alessandra
(Department of Food, Environmental and Nutritional Sciences (DeFENS), Universita degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy)
資料名:
Foods (Web)
(Foods (Web))
巻:
9
号:
8
ページ:
1035
発行年:
2020年
JST資料番号:
U7187A
ISSN:
2304-8158
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
スイス (CHE)
言語:
英語 (EN)