文献
J-GLOBAL ID:201702219084755400
整理番号:17A0403448
不純物は乳糖粉末のケーキングを増強する【Powered by NICT】
Impurities enhance caking in lactose powder
著者 (9件):
Carpin M.
(UMR 1253, Science and Technology of Milk and Eggs, Inra-Agrocampus Ouest, 35042 Rennes Cedex, France)
,
Carpin M.
(Arla Foods Ingredients Group P/S, 6920 Videbaek, Denmark)
,
Carpin M.
(Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark)
,
Bertelsen H.
(Arla Foods Ingredients Group P/S, 6920 Videbaek, Denmark)
,
Dalberg A.
(Arla Foods Ingredients Group P/S, 6920 Videbaek, Denmark)
,
Roiland C.
(University of Rennes 1, UMR CNRS 6226, Campus de Beaulieu, Rennes, France)
,
Risbo J.
(Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark)
,
Schuck P.
(UMR 1253, Science and Technology of Milk and Eggs, Inra-Agrocampus Ouest, 35042 Rennes Cedex, France)
,
Jeantet R.
(UMR 1253, Science and Technology of Milk and Eggs, Inra-Agrocampus Ouest, 35042 Rennes Cedex, France)
資料名:
Journal of Food Engineering
(Journal of Food Engineering)
巻:
198
ページ:
91-97
発行年:
2017年
JST資料番号:
C0838B
ISSN:
0260-8774
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)