文献
J-GLOBAL ID:202202292200790801
整理番号:22A0462735
全小麦粉ベースの膨張スナックの機能性と生物活性組成に及ぼす押出条件と蜂蜜の影響【JST・京大機械翻訳】
Effect of extrusion conditions and honey on functionality and bioactive composition of whole wheat flour-based expanded snacks
著者 (5件):
Bobade Hanuman
(Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India)
,
Singh Arashdeep
(Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India)
,
Sharma Savita
(Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India)
,
Gupta Antima
(Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India)
,
Singh Baljit
(Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India)
資料名:
Journal of Food Processing and Preservation
(Journal of Food Processing and Preservation)
巻:
46
号:
1
ページ:
e16132
発行年:
2022年
JST資料番号:
H0774A
ISSN:
0145-8892
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)