文献
J-GLOBAL ID:202202230414028921
整理番号:22A0795391
異なる修飾過程がカルダババナナ澱粉の物理化学的,機能的,熱的,形態学的構造及び消化性に及ぼす影響の理解【JST・京大機械翻訳】
Understanding how different modification processes affect the physiochemical, functional, thermal, morphological structures and digestibility of cardaba banana starch
著者 (7件):
Olawoye Babatunde
(Department of Food Science and Technology, First Technical University, Ibadan, Oyo State, Nigeria)
,
Fagbohun Oladapo Fisoye
(Department of Biomedical Engineering, First Technical University, Ibadan, Oyo State, Nigeria)
,
Fagbohun Oladapo Fisoye
(Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada)
,
Popoola Oyekemi Olabisi
(Department of Food Science and Technology, First Technical University, Ibadan, Oyo State, Nigeria)
,
Gbadamosi Saka Olasunkami
(Department of Food Science and Technology, Obafemi Awolowo University Ile-Ife, Nigeria)
,
Akanbi Charles Taiwo
(Department of Food Science and Technology, First Technical University, Ibadan, Oyo State, Nigeria)
,
Akanbi Charles Taiwo
(Department of Food Science and Technology, Obafemi Awolowo University Ile-Ife, Nigeria)
資料名:
International Journal of Biological Macromolecules
(International Journal of Biological Macromolecules)
巻:
201
ページ:
158-172
発行年:
2022年
JST資料番号:
T0898A
ISSN:
0141-8130
CODEN:
IJBMDR
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)