β-グルカン量の異なる大麦餃子皮の物性, 機能性成分および糖質消化性の評価
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- Material Type
- 記事
- Author/Editor
- 藤本 明齋藤 高弘江 小涛田村 匡嗣
- Alternative Title
- Evaluation of physical properties, functional components, and starch digestibility of dumpling skins made from barley flour with various amounts of β-glucan
- Periodical title
- 日本食品科学工学会誌 = Journal of the Japanese Society for Food Science and Technology / 日本食品科学工学会 編
- No. or year of volume/issue
- 70(2)=770:2023.2
- Volume
- 70
- Issue
- 2
- Sequential issue number
- 770