Art
J-GLOBAL ID：200902000337193724   Reference number：90A0136870

Japanese noodle qualities. II. Starch components.

日本ヌードルの品質 II 澱粉成分
Author (4)：
TOYOKAWA H

About TOYOKAWA H

(Showa Sangyo Co., Ltd., Chiba, JPN)

About Showa Sangyo Co., Ltd., Chiba, JPN

, 
RUBENTHALER G L

About RUBENTHALER G L

(ARS, USDA)

About ARS, USDA

, 
POWERS J R

About POWERS J R

(Washington State Univ., WA)

About Washington State Univ., WA

, 
SCHANUS E G

About SCHANUS E G

(Washington State Univ., WA)

About Washington State Univ., WA


Material：
Cereal Chemistry  (Cereal Chem)

About Cereal Chemistry


Volume： 66  Issue： 5  Page： 387-391  Publication year： Sep. 1989 
JST Material Number： B0245A  ISSN： 0009-0352  CODEN： CECHAF  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)
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All keywords is available on JDreamIII(charged).
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Japanese wheat noodle

About Japanese wheat noodle

,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Flour products 
(FJ04030P)

About Flour products

Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
日本

About 日本

, 
ヌードル

About ヌードル

, 
澱粉成分

About 澱粉成分


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