文献
J-GLOBAL ID:202202219042206581
整理番号:22A0828567
冷凍生地と蒸しパン品質に及ぼす種々の粒子サイズの黒米粉の影響【JST・京大機械翻訳】
Effect of black rice flour with different particle sizes on frozen dough and steamed bread quality
著者 (4件):
Feng Wenjuan
(College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, 450001, China)
,
Ma Sen
(College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, 450001, China)
,
Wang Fengcheng
(College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, 450001, China)
,
Wang Xiaoxi
(College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, 450001, China)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
57
号:
3
ページ:
1748-1762
発行年:
2022年
JST資料番号:
B0863A
ISSN:
0950-5423
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)