WEKO3
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高アミロース米の米粉から調製したゲルの物性
https://repository.naro.go.jp/records/5541
https://repository.naro.go.jp/records/554177ddf8b3-0869-4fe0-86f3-956c61fc7afe
Item type | 学術雑誌論文 / Journal Article(1) | |||||||||||
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公開日 | 2021-01-05 | |||||||||||
タイトル | ||||||||||||
タイトル | 高アミロース米の米粉から調製したゲルの物性 | |||||||||||
タイトル | ||||||||||||
言語 | en | |||||||||||
タイトル | Texture of Gel Made from High-amylose Rice Flour | |||||||||||
言語 | ||||||||||||
言語 | jpn | |||||||||||
資源タイプ | ||||||||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||
資源タイプ | journal article | |||||||||||
アクセス権 | ||||||||||||
アクセス権 | metadata only access | |||||||||||
アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||||||||
著者 |
芦田(吉田), かなえ
× 芦田(吉田), かなえ
WEKO
992
× 幸谷, かおり× 梅本, 貴之 |
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書誌情報 |
日本食品科学工学会誌 en : Nippon Shokuhin Kagaku Kogaku Kaishi|Journal of the Japanese Society for Food Scinece and Technology 巻 66, 号 8, p. 290-298, 発行日 2019-09-12 |
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出版者 | ||||||||||||
出版者 | 日本食品科学工学会|Japanese Society for Food Science and Technology | |||||||||||
ISSN | ||||||||||||
収録物識別子タイプ | ISSN | |||||||||||
収録物識別子 | 1341-027X | |||||||||||
DOI | ||||||||||||
識別子タイプ | DOI | |||||||||||
関連識別子 | 10.3136/nskkk.66.290 | |||||||||||
情報源 | ||||||||||||
関連名称 | SC10202003040016 | |||||||||||
情報源 | ||||||||||||
関連名称 | NARO成果DBa | |||||||||||
情報源 | ||||||||||||
関連名称 | C10202002040005_8100 | |||||||||||
関連サイト | ||||||||||||
識別子タイプ | DOI | |||||||||||
関連識別子 | https://doi.org/10.3136/nskkk.66.290 | |||||||||||
関連名称 | 日本食品科学工学会誌 |