文献
J-GLOBAL ID:201702240315261856
整理番号:17A0750378
匠ベーカリー製品のための仮想TFAフリーフライ油脂の開発と技術機能官能特性【Powered by NICT】
Development and technofunctional-sensory characterization of virtually TFA free deep-frying fats for artisan bakery products
著者 (6件):
Merkle Sybille
(Faculty of Life Sciences/Food Science, Hamburg University of Applied Sciences, Hamburg, Germany)
,
Giese Editha
(Faculty of Life Sciences/Food Science, Hamburg University of Applied Sciences, Hamburg, Germany)
,
Dietz Nadine
(ttz Bremerhaven, Bremerhaven, Germany)
,
Losche Klaus
(University of Applied Sciences Bremerhaven, Bremerhaven, Germany)
,
Fritsche Jan
(Faculty of Life Sciences/Food Science, Hamburg University of Applied Sciences, Hamburg, Germany)
,
Fritsche Jan
(Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Kiel, Germany)
資料名:
European Journal of Lipid Science and Technology
(European Journal of Lipid Science and Technology)
巻:
118
号:
12
ページ:
1827-1838
発行年:
2016年
JST資料番号:
B0531A
ISSN:
1438-7697
CODEN:
EJLST
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
ドイツ (DEU)
言語:
英語 (EN)