文献
J-GLOBAL ID:201302266489168760
整理番号:13A0960217
乳製品還元クリームにおけるモノアシルグリセロール:II.部分コアレッセンス及び起泡性に及ぼす影響
Monoacylglycerols in dairy recombined cream: II. The effect on partial coalescence and whipping properties
著者 (8件):
FREDRICK Eveline
(Lab. of Food Technol. & Engineering, Fac. of Bioscience Engineering, Ghent Univ., BEL)
,
HEYMAN Bart
(Lab. of Food Technol. & Engineering, Fac. of Bioscience Engineering, Ghent Univ., BEL)
,
MOENS Kim
(Lab. of Food Technol. & Engineering, Fac. of Bioscience Engineering, Ghent Univ., BEL)
,
FISCHER Sabine
(FrieslandCampina Corporate Res., P.O. Box 87, 7400 AB Deventer, NLD)
,
VERWIJLEN Tom
(Lab. of Applied Rheology and Polymer Processing, Dep. of Chemical Engineering, Katholieke Universiteit Leuven ...)
,
MOLDENAERS Paula
(Lab. of Applied Rheology and Polymer Processing, Dep. of Chemical Engineering, Katholieke Universiteit Leuven ...)
,
VAN DER MEEREN Paul
(Particle and Interfacial Technol. Group, Fac. of Bioscience Engineering, Ghent Univ., BEL)
,
DEWETTINCK Koen
(Lab. of Food Technol. & Engineering, Fac. of Bioscience Engineering, Ghent Univ., BEL)
資料名:
Food Research International
(Food Research International)
巻:
51
号:
2
ページ:
936-945
発行年:
2013年05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)