文献
J-GLOBAL ID:202202265650317448
整理番号:22A0325899
White Finger Millet(KMR-340):加工の影響を決定するための比較研究とそれらのキャラクタリゼーション【JST・京大機械翻訳】
White Finger Millet (KMR-340): A comparative study to determine the effect of processing and their characterisation
著者 (4件):
Navyashree N.
(Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance, Formerly IIFPT), Thanjavur, Tamilnadu 613005, India)
,
Singh Sengar Animesh
(Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance, Formerly IIFPT), Thanjavur, Tamilnadu 613005, India)
,
Sunil C.K.
(Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance, Formerly IIFPT), Thanjavur, Tamilnadu 613005, India)
,
Venkatachalapathy N.
(Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance, Formerly IIFPT), Thanjavur, Tamilnadu 613005, India)
資料名:
Food Chemistry
(Food Chemistry)
巻:
374
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)