文献
J-GLOBAL ID:202202269713608117
整理番号:22A0751721
オリーブケーキ添加とサワードウ発酵によるグルテンフリーパンスティックの栄養改善:テクスチャ,官能,および芳香プロファイルは如何に影響するか?【JST・京大機械翻訳】
Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected?
著者 (7件):
Caponio Giusy Rita
(Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy)
,
Caponio Giusy Rita
(Clinica Medica “A. Murri”, Department of Biomedical Sciences and Human Oncology, University of Bari Medical School, Bari, Italy)
,
Difonzo Graziana
(Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy)
,
de Gennaro Giuditta
(Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy)
,
Calasso Maria
(Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy)
,
De Angelis Maria
(Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy)
,
Pasqualone Antonella
(Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy)
資料名:
Frontiers in Nutrition (Web)
(Frontiers in Nutrition (Web))
巻:
9
ページ:
830932
発行年:
2022年
JST資料番号:
U7088A
ISSN:
2296-861X
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
スイス (CHE)
言語:
英語 (EN)