文献
J-GLOBAL ID:201702228257559366
整理番号:17A0659306
最終製品のココアクリーム脂肪相と品質の結晶化とレオロジー特性に及ぼすナタネとゴマ油の影響【Powered by NICT】
Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product
著者 (7件):
Loncarevic Ivana
(Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, Novi Sad, Serbia)
,
Pajin Biljana
(Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, Novi Sad, Serbia)
,
Sakac Marijana
(Institute of Food Technology, University of Novi Sad, Bul. cara Lazara 1, Novi Sad, Serbia)
,
Zaric Danica
(IHIS Tehno Experts d.o.o., Rresearch Development Center, Belgrade, Serbia)
,
Rakin Marica
(Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, Belgrade, Serbia)
,
Petrovic Jovana
(Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, Novi Sad, Serbia. jovana@tf.uns.ac.rs)
,
Torbica Aleksandra
(Institute of Food Technology, University of Novi Sad, Bul. cara Lazara 1, Novi Sad, Serbia)
資料名:
Journal of Texture Studies
(Journal of Texture Studies)
巻:
47
号:
5
ページ:
432-442
発行年:
2016年
JST資料番号:
E0291D
ISSN:
0022-4901
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)