書誌事項
- タイトル別名
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- Peptic Starch Content, Amylose Content, Free Sugar Composition and Amylases Activities Analyses of Food Chemical Characteristics of Conventional Beans from Hokkaido
抄録
<p> We determined the peptic starch content, amylose content, free sugar composition, and amylases activities of 20 varieties of conventional beans from Hokkaido. Multivariate analysis was conducted using the quantitative value for each ingredient. The result demonstrated that main factors, which had effects on the definite grouping and clustering into the individual varieties, included peptic starch and sucrose contents in addition to β-amylase and α-glucosidase activities.</p>
収録刊行物
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- 日本食品保蔵科学会誌
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日本食品保蔵科学会誌 45 (6), 271-276, 2020
一般社団法人 日本食品保蔵科学会
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詳細情報 詳細情報について
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- CRID
- 1390013352866162560
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- ISSN
- 21861277
- 13441213
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- Crossref
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- 抄録ライセンスフラグ
- 使用不可