文献
J-GLOBAL ID:202202263938448086
整理番号:22A0944056
アルカリまたは塩条件下でのコムギグロブリンとグルテンの相互作用および麺生地のレオロジーと最終品質に及ぼすその影響【JST・京大機械翻訳】
Interactions between wheat globulin and gluten under alkali or salt condition and its effects on noodle dough rheology and end quality
著者 (7件):
Zhang Li-Li
(College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China)
,
Li Meng-Meng
(College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China)
,
Guan Er-Qi
(College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China)
,
Yang Yu-Ling
(College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China)
,
Zhang Ting-Jing
(College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China)
,
Liu Yuan-Xiao
(College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China)
,
Bian Ke
(College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
382
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)