文献
J-GLOBAL ID:202102251715850942
整理番号:21A0356483
繰り返し凍結融解サイクルトウモロコシ澱粉の構造的および物理化学的特性の修飾【JST・京大機械翻訳】
Modification of structural and physicochemical properties of repeated freeze-thawed cycle maize starch
著者 (10件):
Liu Yu
(College of Biochemical Engineering, Beijing Union University, Beijing, China)
,
Liu Yu
(National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China)
,
Liu Yu
(College of Food Science and Engineering, Northwest A&F University, Yangling, China)
,
Gao Jinmei
(College of Food Science and Engineering, Northwest A&F University, Yangling, China)
,
Feng Duo
(College of Biochemical Engineering, Beijing Union University, Beijing, China)
,
Zhao Jiangyan
(College of Biochemical Engineering, Beijing Union University, Beijing, China)
,
Guo Yu
(College of Biochemical Engineering, Beijing Union University, Beijing, China)
,
Zhao Jian
(College of Biochemical Engineering, Beijing Union University, Beijing, China)
,
Li Wenhao
(College of Food Science and Engineering, Northwest A&F University, Yangling, China)
,
Yan Wenjie
(College of Biochemical Engineering, Beijing Union University, Beijing, China)
資料名:
International Journal of Food Properties
(International Journal of Food Properties)
巻:
23
号:
1
ページ:
1597-1610
発行年:
2020年
JST資料番号:
W1141A
ISSN:
1094-2912
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)