Art

J-GLOBAL ID：201702250328709150   Reference number：17A0528757

Manufacturing Technology of Hot-and-dry Noodles from Potato Starch

ジャガイモ全粉末の製造技術に関する研究【JST・京大機械翻訳】

Author (8)： Shi Jianbin (Institute of Agricultural Product Processing and Nuclear-Agricultural Technology / Agricultural Product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Sciences) ,  Cai Sha (Institute of Agricultural Product Processing and Nuclear-Agricultural Technology / Agricultural Product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Sciences) ,  He Jianjun (Institute of Agricultural Product Processing and Nuclear-Agricultural Technology / Agricultural Product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Sciences) ,  Chen Xueling (Institute of Agricultural Product Processing and Nuclear-Agricultural Technology / Agricultural Product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Sciences) ,  Cai Fang (Institute of Agricultural Product Processing and Nuclear-Agricultural Technology / Agricultural Product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Sciences) ,  Tu Yanhua (Institute of Agricultural Product Processing and Nuclear-Agricultural Technology / Agricultural Product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Sciences) ,  Chen Cheng (Institute of Agricultural Product Processing and Nuclear-Agricultural Technology / Agricultural Product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Sciences) ,  Mei Xin (Institute of Agricultural Product Processing and Nuclear-Agricultural Technology / Agricultural Product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Sciences)
Material： Hubei Nongye Kexue  (Hubei Agricultural Sciences)
Volume： 55  Issue： 24  Page： 6545-6549  Publication year： 2016 
JST Material Number： C2087A  ISSN： 0439-8114  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： Hot-and-dry noodles is a speci...

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Thesaurus term： powder ,  additive ,  production technology ,  Gluten ,  orthogonality ,  *potato ,  staple diet

Author keywords (4)： hot-and-dry noodles ,  potato(Solanum tuberosum) starch ,  texture character ,  cooking property

JST classification (1)： Flour products  (FJ04030P)

Terms in the title (3)： ジャガイモ ,  粉末 ,  研究