Effect of Phospholipid Transesterified Enzymatically with Polyunsaturated Fatty Acids on Gelatinization and Retrogradation of Starch
スポンサーリンク
概要
- 論文の詳細を見る
- University of Tokyo Pressの論文
- 2000-10-01
著者
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MORITA Naofumi
Department of Agricultural Chemistry, College of Agriculture, University of Osaka Prefecture
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Siswoyo T
Department Of Applied Biological Chemistry Graduate School Of Agriculture And Biological Sciences Os
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SISWOYO Tri
Department of Applied Biological Chemistry, Graduate School of Agriculture and Biological Sciences,
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Morita Naofumi
Department Of Applied Biological Chemistry Graduate School Of Agriculture And Biological Sciences Os
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Siswoyo Tri
Department Of Applied Biological Chemistry Graduate School Of Agriculture And Biological Sciences Os
関連論文
- Quinoxalines Derived from D-Xylose and o-Phenylenediamine under Acidic Refluxed Conditions
- Quinoxaline Derivatives Derived from Isomaltooligosaccharides with o-Phenylenediamine under Deoxygenated and Heated Alkaline Conditions(Analytical Chemistry)
- Effect of Phospholipid Transesterified Enzymatically with Polyunsaturated Fatty Acids on Gelatinization and Retrogradation of Starch
- Effects of Polyunsaturated Phospholipids on the Thermal and Physical Properties of Starch in Dough and Bread
- Color Stability and Lipid Oxidation of a Dried Food Model to Which Carotenoids Have Been Added
- Structural Changes of Quinoxaline Derivatives, with Special Reference to 2-(2, 3 -Dihydroxypropyl)-3-hydroxymethylquinoxaline in Alakaline and Acidic Solutions
- Quinoxalines Derived from Pentoses with ο-Phenylenediamine under Acidic Refluxed Conditions
- Formation of Quinoxaline and Benzimidazole Derivatives from Methylpentoses by the Reaction with o-Phenylenediamine