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Crucial role of amylose in the rising of gluten- and additive-free rice bread
https://repository.naro.go.jp/records/4959
https://repository.naro.go.jp/records/49594de5a6af-8d77-4a2a-a715-d5c7f60fe004
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 | Crucial role of amylose in the rising of gluten- and additive-free rice bread | |||||||||||
タイトル | ||||||||||||
言語 | en | |||||||||||
タイトル | Crucial role of amylose in the rising of gluten- and additive-free rice bread | |||||||||||
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 |
青木, 法明
× 青木, 法明× 片岡, 知守
WEKO
60
× 西場, 洋一 |
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書誌情報 |
Journal of Cereal Science en : Journal of Cereal Science 巻 92, p. 102905, 発行日 2020-03 |
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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 | 0733-5210 | |||||||||||
DOI | ||||||||||||
識別子タイプ | DOI | |||||||||||
関連識別子 | 10.1016/j.jcs.2019.102905 | |||||||||||
情報源 | ||||||||||||
関連名称 | SC30202004010005 | |||||||||||
情報源 | ||||||||||||
関連名称 | NARO成果DBa | |||||||||||
情報源 | ||||||||||||
関連名称 | C30202001270001_7751 | |||||||||||
関連サイト | ||||||||||||
識別子タイプ | DOI | |||||||||||
関連識別子 | https://doi.org/10.1016/j.jcs.2019.102905 | |||||||||||
関連名称 | Journal of Cereal Science |