文献
J-GLOBAL ID:202202229224198940
整理番号:22A0910337
エンドウとレンズマメの粉とパンの製パン性に及ぼす遺伝子型と環境の影響【JST・京大機械翻訳】
Influence of genotype and environment on the flour and bread baking properties of peas and lentils
著者 (13件):
Lagasse Shelley
(Canadian International Grains Institute (Cigi), Winnipeg, MN, Canada)
,
Boyd Lindsey
(Canadian International Grains Institute (Cigi), Winnipeg, MN, Canada)
,
Young Gina
(Canadian International Grains Institute (Cigi), Winnipeg, MN, Canada)
,
Frohlich Peter
(Canadian International Grains Institute (Cigi), Winnipeg, MN, Canada)
,
Boyd Rosa
(Canadian International Grains Institute (Cigi), Winnipeg, MN, Canada)
,
Bourre Lindsay
(Canadian International Grains Institute (Cigi), Winnipeg, MN, Canada)
,
Sarkar Ashok
(Canadian International Grains Institute (Cigi), Winnipeg, MN, Canada)
,
Sopiwnyk Elaine
(Canadian International Grains Institute (Cigi), Winnipeg, MN, Canada)
,
Warkentin Tom D.
(Crop Development Centre, University of Saskatchewan, Saskatoon, SK, Canada)
,
Vandenberg Albert
(Crop Development Centre, University of Saskatchewan, Saskatoon, SK, Canada)
,
Crow Gary
(Department of Animal Science, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MN, Canada)
,
Dyck Adam
(Warburton Foods Ltd., Saint Francois Xavier, MN, Canada)
,
Malcolmson Linda
(Warburton Foods Ltd., Saint Francois Xavier, MN, Canada)
資料名:
Cereal Chemistry
(Cereal Chemistry)
巻:
99
号:
2
ページ:
325-342
発行年:
2022年
JST資料番号:
B0245A
ISSN:
0009-0352
CODEN:
CECHAF
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)