Structural changes in starch granules affect the water holding capacity, which governs moisture migration in noodles during cooking

Material type: 文書・図像類

Author: 福岡, 美香ほか

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Publication date: 2015-06-17

Material Format: Digital

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Note (General)：: 会議名: The 12th International Congress on Engineering and Food (ICEF)開催地: Québec City, Canada開催日: June 14-18, 2015...

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Tokyo University of Marine Science Technology Repository TUMSAT-OACIS
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Material Type: 文書・図像類
Title: Structural changes in starch granules affect the water holding capacity, which governs moisture migration in noodles during cooking
Author/Editor: 福岡, 美香
矢部, 晋太郎
酒井, 昇
Author Heading: 福岡, 美香
矢部, 晋太郎
酒井, 昇
Publication Date: 2015-06-17
Publication Date (W3CDTF): 2015-06-17
Text Language Code: eng
Subject Heading: 科学研究費研究成果
澱粉茹で調理の環境負荷低減を実現する流体解析に基づく⽔分移動モデルの構築
Construction of moisture transfer model based on fluid analysis aimed at reduction of environmental burden of cooking of starchy food
Target Audience: 一般
Note (General): 会議名: The 12th International Congress on Engineering and Food (ICEF)
開催地: Québec City, Canada
開催日: June 14-18, 2015
主催者: The International Association for Engineering and Food (IAEF)
source:https://kaken.nii.ac.jp/ja/grant/KAKENHI-PROJECT-15K00777/
source:https://nrid.nii.ac.jp/ja/nrid/1000010240318/
identifier:15K00777
Source: https://oacis.repo.nii.ac.jp/?action=repository_action_common_download&item_id=1696&item_no=1&attribute_id=16&file_no=1
https://oacis.repo.nii.ac.jp/?action=repository_action_common_download&item_id=1696&item_no=1&attribute_id=16&file_no=1
Access Restrictions: 限定公開
Rights (production): CC BY-NC-ND
Data Provider (Database): 国立情報学研究所 : 学術機関リポジトリデータベース（IRDB）（機関リポジトリ）
https://irdb.nii.ac.jp
Original Data Provider (Database): 東京海洋大学 : 東京海洋大学学術機関リポジトリ