文献
J-GLOBAL ID:201002250745718972
整理番号:10A0270613
しょう液排出はゲルの甘味強度を高める
Serum release boosts sweetness intensity in gels
著者 (6件):
SALA Guido
(Top Inst. Food and Nutrition (formerly known as Wageningen Centre for Food Sciences), P.O. Box 557, 6700 AN ...)
,
SALA Guido
(Wageningen Univ. & Res. Centre, Centre for Innovative Consumer Studies, P.O. Box 17, 6700, AA Wageningen, NLD)
,
STIEGER Markus
(Top Inst. Food and Nutrition (formerly known as Wageningen Centre for Food Sciences), P.O. Box 557, 6700 AN ...)
,
STIEGER Markus
(NIZO food research, P.O. Box 20, 6710 BA Ede, NLD)
,
VAN DE VELDE Fred
(Top Inst. Food and Nutrition (formerly known as Wageningen Centre for Food Sciences), P.O. Box 557, 6700 AN ...)
,
VAN DE VELDE Fred
(NIZO food research, P.O. Box 20, 6710 BA Ede, NLD)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
24
号:
5
ページ:
494-501
発行年:
2010年07月
JST資料番号:
E0877B
ISSN:
0268-005X
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)