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Amylose and amylopectin functionality during baking and cooling of bread prepared from flour of wheat containing unusual starches: A temperature-controlled time domain 1H NMR study
https://repository.naro.go.jp/records/4946
https://repository.naro.go.jp/records/4946964ca4f7-62d3-4136-ac84-8febf8a196ff
Item type | 学術雑誌論文 / Journal Article(1) | |||||||||||
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公開日 | 2021-01-04 | |||||||||||
タイトル | ||||||||||||
タイトル | Amylose and amylopectin functionality during baking and cooling of bread prepared from flour of wheat containing unusual starches: A temperature-controlled time domain 1H NMR study | |||||||||||
タイトル | ||||||||||||
言語 | en | |||||||||||
タイトル | Amylose and amylopectin functionality during baking and cooling of bread prepared from flour of wheat containing unusual starches: A temperature-controlled time domain 1H NMR study | |||||||||||
言語 | ||||||||||||
言語 | eng | |||||||||||
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 |
中村, 俊樹
× 中村, 俊樹
WEKO
2063
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書誌情報 |
Food Chemistry en : Food Chemistry 巻 295, p. 110-119, 発行日 2019-10-15 |
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出版者 | ||||||||||||
出版者 | Elsevier | |||||||||||
ISSN | ||||||||||||
収録物識別子タイプ | ISSN | |||||||||||
収録物識別子 | 0308-8146 | |||||||||||
DOI | ||||||||||||
識別子タイプ | DOI | |||||||||||
関連識別子 | 10.1016/j.foodchem.2019.05.049 | |||||||||||
情報源 | ||||||||||||
関連名称 | SC10202004070034 | |||||||||||
情報源 | ||||||||||||
関連名称 | NARO成果DBa | |||||||||||
関連サイト | ||||||||||||
識別子タイプ | DOI | |||||||||||
関連識別子 | https://doi.org/10.1016/j.foodchem.2019.05.049 | |||||||||||
関連名称 | Food Chemistry |