文献
J-GLOBAL ID:202202227838788616
整理番号:22A0860165
米ベース生地と麺の品質特性に対するボールミル米澱粉と他の機能性成分の影響【JST・京大機械翻訳】
Effect of Ball-Milled Rice Starch and Other Functional Ingredients on Quality Attributes of Rice-Based Dough and Noodles
著者 (6件):
Gonzalez Luciana Carla
(University of Buenos Aires, Faculty of Exact and Natural Sciences, Industry Department, Buenos Aires, Argentina)
,
Gonzalez Luciana Carla
(Institute of Food Technology and Chemical Processes (ITAPROQ), CONICET-University of Buenos Aires, Buenos Aires, Argentina)
,
Loubes Maria Ana
(University of Buenos Aires, Faculty of Exact and Natural Sciences, Industry Department, Buenos Aires, Argentina)
,
Loubes Maria Ana
(Institute of Food Technology and Chemical Processes (ITAPROQ), CONICET-University of Buenos Aires, Buenos Aires, Argentina)
,
Tolaba Marcela Patricia
(University of Buenos Aires, Faculty of Exact and Natural Sciences, Industry Department, Buenos Aires, Argentina)
,
Tolaba Marcela Patricia
(Institute of Food Technology and Chemical Processes (ITAPROQ), CONICET-University of Buenos Aires, Buenos Aires, Argentina)
資料名:
Starch
(Starch)
巻:
74
号:
3-4
ページ:
e2100241
発行年:
2022年
JST資料番号:
E0130A
ISSN:
0038-9056
CODEN:
STARDD
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
ドイツ (DEU)
言語:
英語 (EN)