文献
J-GLOBAL ID:202202224578194771
整理番号:22A0688716
全ソバ生地及び麺品質に及ぼす改良押出調理技術改良ソバ粉の影響【JST・京大機械翻訳】
Effect of improved extrusion cooking technology modified buckwheat flour on whole buckwheat dough and noodle quality
著者 (5件):
Gao Li
(College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China)
,
Cheng Weiwei
(College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China)
,
Fu Meixia
(College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China)
,
Wu Di
(College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China)
,
Tang Xiaozhi
(College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China)
資料名:
Food Structure
(Food Structure)
巻:
31
ページ:
Null
発行年:
2022年
JST資料番号:
W2959A
ISSN:
2213-3291
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)