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J-GLOBAL ID：201602262708611698   整理番号：13A1755106

Study on the preparation and properties of modified tapioca starch by cross-linking,non-crystalline granular changing and acetylating

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著者 (4件)：
Bai Yunfei

Bai Yunfei について

(Engineering Res. Centre for Fruits and Vegetables Processing,Ministry of Education,Key Lab. of Fruits and Vegetables ...)

Engineering Res. Centre for Fruits and Vegetables Processing,Ministry of Education,Key Lab. of Fruits and Vegetables ... について

, 
Shen Qun

Shen Qun について

(Engineering Res. Centre for Fruits and Vegetables Processing,Ministry of Education,Key Lab. of Fruits and Vegetables ...)

Engineering Res. Centre for Fruits and Vegetables Processing,Ministry of Education,Key Lab. of Fruits and Vegetables ... について

, 
Hu Xiaosong

Hu Xiaosong について

(Engineering Res. Centre for Fruits and Vegetables Processing,Ministry of Education,Key Lab. of Fruits and Vegetables ...)

Engineering Res. Centre for Fruits and Vegetables Processing,Ministry of Education,Key Lab. of Fruits and Vegetables ... について

, 
Liu Peiling

Liu Peiling について

(Engineering Res. Centre for Fruits and Vegetables Processing,Ministry of Education,Key Lab. of Fruits and Vegetables ...)

Engineering Res. Centre for Fruits and Vegetables Processing,Ministry of Education,Key Lab. of Fruits and Vegetables ... について


資料名：
Shipin Gongye Keji  (Shipin Gongye Keji)

Shipin Gongye Keji について


巻： 33  号： 16  ページ： 122-127  発行年： 2012年 
JST資料番号： C2152A  ISSN： 1002-0306  資料種別： 逐次刊行物 (A)
発行国： 中国 (CHN)  言語： 中国語 (ZH)

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