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Art
J-GLOBAL ID:201702222763388188   Reference number:17A0388976

Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta

強化パスタの栄養的,技術的及び官能的品質に及ぼす発酵ソラマメ粉の影響【Powered by NICT】
Author (9):
Material:
Volume:Issue:Page: 860-871  Publication year: 2017
JST Material Number: W2339A  ISSN: 2042-6496  CODEN: FFOUAI  Document type: Article
Article type: 原著論文  Country of issue: United Kingdom (GBR)  Language: ENGLISH (EN)
Abstract/Point:
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Japanese summary of the article(about several hundred characters).
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Faba bean has gained increasin...
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Keywords indexed to the article.
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Semi thesaurus term:
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JST classification (3):
JST classification
Category name(code) classified by JST.
Food chemistry,nutritional value  ,  Flour products  ,  Vegetables and processed vegetable products 
Terms in the title (6):
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