文献
J-GLOBAL ID:201402202003124448
整理番号:14A1360702
見かけアミロース含量および糊化温度組合せが異なる多様な米栽培品種由来の澱粉の物理化学的性質
Physicochemical properties of starches from diverse rice cultivars varying in apparent amylose content and gelatinisation temperature combinations
著者 (4件):
KONG Xiangli
(Inst. of Nuclear Agricultural Sciences, Key Lab. of Chinese Ministry of Agriculture for Nuclear-Agricultural ...)
,
ZHU Ping
(Inst. of Nuclear Agricultural Sciences, Key Lab. of Chinese Ministry of Agriculture for Nuclear-Agricultural ...)
,
SUI Zhongquan
(Dep. of Food Sci. and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai 200240, CHN)
,
BAO Jinsong
(Inst. of Nuclear Agricultural Sciences, Key Lab. of Chinese Ministry of Agriculture for Nuclear-Agricultural ...)
資料名:
Food Chemistry
(Food Chemistry)
巻:
172
ページ:
433-440
発行年:
2015年04月01日
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)