文献
J-GLOBAL ID:202202218073112946
整理番号:22A0929238
伝統的加工法は穀類粉中のフィチン酸を低減し,栄養,機能及びレオロジー特性を改善する【JST・京大機械翻訳】
Traditional processing methods reduced phytate in cereal flour, improved nutritional, functional and rheological properties
著者 (4件):
Atuna Richard Atinpoore
(Department of Food Science and Technology, University for Development Studies, Tamale, Ghana)
,
Ametei Philip Narteh
(Department of Food Science and Technology, University for Development Studies, Tamale, Ghana)
,
Bawa Abdul-Aziz
(Department of Food Science and Technology, University for Development Studies, Tamale, Ghana)
,
Amagloh Francis Kweku
(Department of Food Science and Technology, University for Development Studies, Tamale, Ghana)
資料名:
Scientific African
(Scientific African)
巻:
15
ページ:
Null
発行年:
2022年
JST資料番号:
W5514A
ISSN:
2468-2276
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)