文献
J-GLOBAL ID:201702218976630286
整理番号:17A1125663
乳化剤の機能性とプロセス工学:進歩と挑戦【Powered by NICT】
Emulsifier functionality and process engineering: Progress and challenges
著者 (4件):
Costa Ana Leticia Rodrigues
(Department of Food Engineering (DEA), Faculty of Food Engineering (FEA), University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas-SP, CEP: 13083-862, Brazil)
,
Gomes Andresa
(Department of Food Engineering (DEA), Faculty of Food Engineering (FEA), University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas-SP, CEP: 13083-862, Brazil)
,
Andrade Cristiane Conte Paim de
(Department of Food Engineering (DEA), Faculty of Food Engineering (FEA), University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas-SP, CEP: 13083-862, Brazil)
,
Cunha Rosiane Lopes
(Department of Food Engineering (DEA), Faculty of Food Engineering (FEA), University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas-SP, CEP: 13083-862, Brazil)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
68
ページ:
69-80
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)