文献
J-GLOBAL ID:202102283158606906
整理番号:21A0579491
コムギとライコムギ粉のレオロジー的および熱機械的特性に及ぼす発芽と発酵の影響【JST・京大機械翻訳】
Impact of Germination and Fermentation on Rheological and Thermo-Mechanical Properties of Wheat and Triticale Flours
著者 (5件):
Banu Iuliana
(Faculty of Food Science and Enginnering, Dunarea de Jos University of Galati, 111 Domneasca Str, Galati 800201, Romania)
,
Patrascu Livia
(Cross-Border Faculty, Dunarea de Jos University of Galati, 111 Domneasca Str, Galati 800201, Romania)
,
Vasilean Ina
(Faculty of Food Science and Enginnering, Dunarea de Jos University of Galati, 111 Domneasca Str, Galati 800201, Romania)
,
Horincar Georgiana
(Faculty of Food Science and Enginnering, Dunarea de Jos University of Galati, 111 Domneasca Str, Galati 800201, Romania)
,
Aprodu Iuliana
(Faculty of Food Science and Enginnering, Dunarea de Jos University of Galati, 111 Domneasca Str, Galati 800201, Romania)
資料名:
Applied Sciences (Web)
(Applied Sciences (Web))
巻:
10
号:
21
ページ:
7635
発行年:
2020年
JST資料番号:
U7135A
ISSN:
2076-3417
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)