文献
J-GLOBAL ID:201002242900142494
整理番号:10A1002019
同じ飽和脂肪含量のモデル脂肪ブレンド物の結晶化挙動に及ぼすTAG成分の影響
Effect of TAG composition on the crystallization behaviour of model fat blends with the same saturated fat content
著者 (5件):
VEREECKEN Jeroen
(Dep. of Food Safety and Food Quality, Lab. of Food Technol. and Engineering, Fac. of Bioscience Engineering, Ghent ...)
,
DE GRAEF Veerle
(Dep. of Food Safety and Food Quality, Lab. of Food Technol. and Engineering, Fac. of Bioscience Engineering, Ghent ...)
,
SMITH Kevin W.
(Consultant to Loders Croklaan, Fat Sci. Consulting Ltd., 16 Arundel Drive, Bedford, Bedfordshire, MK41 8HP, GBR)
,
WOUTERS Johan
(Lab. de Chimie Biologique Structurale, Facultes Universitaires Notre-Dame de la Paix, Namur, BEL)
,
DEWETTINCK Koen
(Dep. of Food Safety and Food Quality, Lab. of Food Technol. and Engineering, Fac. of Bioscience Engineering, Ghent ...)
資料名:
Food Research International
(Food Research International)
巻:
43
号:
8
ページ:
2057-2067
発行年:
2010年10月
JST資料番号:
D0633A
ISSN:
0963-9969
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)