文献
J-GLOBAL ID:202102286940455596
整理番号:21A2692594
セモリナ生地のレオロジー特性に及ぼす原料の相対量の影響【JST・京大機械翻訳】
The Effect of the Relative Amount of Ingredients on the Rheological Properties of Semolina Doughs
著者 (5件):
Fanari Fabio
(Department of Mechanical, Chemical and Materials Engineering, University of Cagliari, 09123 Cagliari, Italy)
,
Desogus Francesco
(Department of Mechanical, Chemical and Materials Engineering, University of Cagliari, 09123 Cagliari, Italy)
,
Scano Efisio Antonio
(Department of Agricultural Sciences, University of Sassari, 07100 Sassari, Italy)
,
Carboni Gianluca
(Agris Sardegna, Agricultural Research Agency of Sardinia, 09123 Cagliari, Italy)
,
Grosso Massimiliano
(Department of Mechanical, Chemical and Materials Engineering, University of Cagliari, 09123 Cagliari, Italy)
資料名:
Sustainability (Web)
(Sustainability (Web))
巻:
12
号:
7
ページ:
2705
発行年:
2020年
JST資料番号:
U7281A
ISSN:
2071-1050
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)