文献
J-GLOBAL ID:201902236552760512
整理番号:19A2276150
エンバク粉含有量の高い麺の加工と食味に及ぼすエンバクの蒸煮と脱脂処理の影響【JST・京大機械翻訳】
Effect of steaming and defatting treatments of oats on the processing and eating quality of noodles with a high oat flour content
著者 (7件):
Liu Shuyi
(School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China)
,
Li Yuntong
(School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China)
,
Obadi Mohammed
(School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China)
,
Jiang Yiyi
(School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China)
,
Chen Zhongwei
(School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China)
,
Jiang Song
(School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China)
,
Xu Bin
(School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China)
資料名:
Journal of Cereal Science
(Journal of Cereal Science)
巻:
89
ページ:
Null
発行年:
2019年
JST資料番号:
H0885A
ISSN:
0733-5210
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)