文献
J-GLOBAL ID:202202215581946042
整理番号:22A0477374
調理中の冷凍調理麺中のグルテン蛋白質の凝集挙動に及ぼすカードランの影響【JST・京大機械翻訳】
Effect of curdlan on the aggregation behavior of gluten protein in frozen cooked noodles during cooking
著者 (8件):
Liu Hao
(College of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, China)
,
Liang Ying
(College of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, China)
,
Chen Zilu
(College of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, China)
,
Liu Mei
(College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China)
,
Qu Zhuoting
(College of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, China)
,
He Baoshan
(College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China)
,
Zhang Xia
(College of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, China)
,
Wang Jinshui
(College of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, China)
資料名:
Journal of Cereal Science
(Journal of Cereal Science)
巻:
103
ページ:
Null
発行年:
2022年
JST資料番号:
H0885A
ISSN:
0733-5210
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)