文献
J-GLOBAL ID:201702226852100403
整理番号:17A0445919
水中油型乳濁液の安定性とレオロジー性質に及ぼす無機成分とオクテニルこはく酸澱粉の改質の影響【Powered by NICT】
Effect of modification of octenyl succinate starch with mineral elements on the stability and rheological properties of oil-in-water emulsions
著者 (4件):
Krolikowska Karolina
(Department of Food Analysis and Evaluation of Food Quality, University of Agriculture, Balicka 122 Str., 30-149 Krakow, Poland)
,
Fortuna Teresa
(Department of Food Analysis and Evaluation of Food Quality, University of Agriculture, Balicka 122 Str., 30-149 Krakow, Poland)
,
Pietrzyk Slawomir
(Department of Food Analysis and Evaluation of Food Quality, University of Agriculture, Balicka 122 Str., 30-149 Krakow, Poland)
,
Gryszkin Artur
(Department of Food Storage and Technology, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51-630 Wroclaw, Poland)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
66
ページ:
118-127
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)