友善列印 - Effects of high hydrostatic pressure on β-glucan content, swelling power, starch damage, and pasting properties of high-β-glucan barley flour, High Pressure Research, Vol. 39, Issue 3, pp. 509-524, Apr, 2019 (1.49, Physics and Astronomy, 26%(SJR))

Effects of high hydrostatic pressure on β-glucan content, swelling power, starch damage, and pasting properties of high-β-glucan barley flour, High Pressure Research, Vol. 39, Issue 3, pp. 509-524, Apr, 2019 (1.49, Physics and Astronomy, 26%(SJR))

作者: 劉修銘

發表年度: 2019

著作類別: 期刊論文

著作名稱: Shigeaki UENO, Shoji SASAO, Hsiuming LIU, Mayumi HAYASHI, Toru SHIGEMATSU, Yasuko KANEKO, and Tetsuya ARAKI, Effects of high hydrostatic pressure on β-glucan content, swelling power, starch damage, and pasting properties of high-β-glucan barley flour, High Pressure Research, Vol. 39, Issue 3, pp. 509-524, Apr,2019 (1.49, Physics and Astronomy, 26%(SJR))