文献
J-GLOBAL ID:201702214032461301
整理番号:17A0365535
スケトウダラすり身蛋白質-多糖類ゲルの構造と種々の品質パラメータに及ぼすマイクロ波処理の影響【Powered by NICT】
The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels
著者 (5件):
Ji Lei
(School of Food Science and Engineering, Ocean University of China, Qingdao, 266003, PR China)
,
Xue Yong
(School of Food Science and Engineering, Ocean University of China, Qingdao, 266003, PR China)
,
Zhang Tao
(School of Food Science and Engineering, Ocean University of China, Qingdao, 266003, PR China)
,
Li Zhaojie
(School of Food Science and Engineering, Ocean University of China, Qingdao, 266003, PR China)
,
Xue Changhu
(School of Food Science and Engineering, Ocean University of China, Qingdao, 266003, PR China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
63
ページ:
77-84
発行年:
2017年
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)