文献
J-GLOBAL ID:202202234281461470
整理番号:22A0181414
パンの経口加工挙動に及ぼすグルテンとスプレッドの影響【JST・京大機械翻訳】
Effect of presence of gluten and spreads on the oral processing behavior of breads
著者 (4件):
Mosca Ana Carolina
(Food and Drug Department, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy)
,
Moretton Martina
(Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, Udine 33100, Italy)
,
Angelino Donato
(Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Balzarini 1, Teramo 64100, Italy)
,
Pellegrini Nicoletta
(Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, Udine 33100, Italy)
資料名:
Food Chemistry
(Food Chemistry)
巻:
373
号:
PB
ページ:
Null
発行年:
2022年
JST資料番号:
H0766A
ISSN:
0308-8146
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)