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Improvement of Estimation of Methods of Mixing Ratio of Buckwheat in Dried Buckwheat Noodles by Amino Acid Patterns

机译：氨基酸图案改善荞麦面荞麦荞麦粉含量的估算方法

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Shinya Yamazaki; Hideyuki Karasawa; Hiroshi Ohinata;
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年度 2010
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1. Analysis of mixing process of hydrated buckwheat flour (Development of quality evaluation method of buckwheat noodle Part 1) [Japanese] [J] . Horigane A, Yamada S, Hikichi Y, 日本食品科学工学会誌 . 2004,第7期

机译：水合荞麦粉混合过程的分析（荞麦面质量评估方法的发展（第1部分））[日语]
2. Analysis of mixing process of hydrated buckwheat flour (Development of quality evaluation method of buckwheat noodle Part 1) [Japanese] [J] . Horigane A, Yamada S, Hikichi Y, 日本食品科学工学会誌 . 2004,第7期

机译：水合荞麦粉混合过程分析（荞麦面的质量评价方法第1部分）[日文]
3. Predicting the Buckwheat Flour Ratio for Commercial Dried Buckwheat Noodles Based on the Fluorescence Fingerprint [J] . Mario Shibata, Kaori Fujita, Junichi Sugiyama Bioscience, Biotechnology, and Biochemistry . 2011,第7期

机译：基于荧光指纹图谱的商用荞麦干粉荞麦粉比例预测
4. Preparation of dried children food mixes from locally vegetable sources and estimation of their amino and fatty acids content [C] . Riyadh Shamki Ali, Wael chassab Hmood, Manal Abdal-wahed Alsirrag International Scientific Conference on Pure Sciences, Brilliant Creativity and Renewed Building . 2019

机译：从局部植物来源制备干燥儿童食物混合物，估计它们的氨基和脂肪酸含量
5. Detection of amino acids and their enantiomeric ratios in various samples, and the development of a new stationary phase for the chiral separation of amino acids. [D] . Kullman, John Peter. 2000

机译：检测各种样品中的氨基酸及其对映体比率，并开发用于氨基酸手性分离的新固定相。
6. Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure [O] . Ruibin Wang, Ming Li, Yimin Wei, 2021

机译：与水位和内部结构相关的新鲜和干荞麦面之间的质量差异
7. Use of gamma irradiation for microbial inactivation of buckwheat flour and buckwheat food products (Part 6). The influence of blending ratio and contens of water on irradiated buckwheat flour in processing of buckwheat noodles to sensory evalution and physical properties. [O] . Nobuyuki MURAMATSU, Hiroshi OHHINATA, Hideyuki KARASAWA, 1989

机译：使用γ辐射对荞麦粉和荞麦食品的微生物失活（第6部分）。混合比和水对辐照荞麦粉对荞麦面加工对感觉评价和物理性质的影响。

Improvement of Estimation of Methods of Mixing Ratio of Buckwheat in Dried Buckwheat Noodles by Amino Acid Patterns

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