文献
J-GLOBAL ID:201702213420185402
整理番号:17A0314985
寒天ゲルと知覚甘味からのしょ糖の放出【Powered by NICT】
Sucrose release from agar gels and sensory perceived sweetness
著者 (4件):
Kohyama Kaoru
(Food Research Institute, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan)
,
Hayakawa Fumiyo
(Food Research Institute, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan)
,
Kazami Yukari
(Food Research Institute, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan)
,
Nishinari Katsuyoshi
(Department Food & Nutrition, Graduate School of Human Life Science, Osaka City University, 3-3-138 Sugimoto, Sumiyoshi, Osaka 558-8585, Japan)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
60
ページ:
405-414
発行年:
2016年10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)