文献
J-GLOBAL ID:201702249246251650
整理番号:17A0317817
ガッチゴムに基づく新規可食性フィルムの特性化:可塑剤のタイプと濃度の影響【Powered by NICT】
Characterization of a novel edible film based on gum ghatti: Effect of plasticizer type and concentration
著者 (3件):
Zhang Pingping
(School of Agricultural Engineering and Food Science, Shandong University of Technology, Xincun West Road, Zibo, Shandong Province 255000, PR China)
,
Zhao Ya
(School of Agricultural Engineering and Food Science, Shandong University of Technology, Xincun West Road, Zibo, Shandong Province 255000, PR China)
,
Shi Qilong
(School of Agricultural Engineering and Food Science, Shandong University of Technology, Xincun West Road, Zibo, Shandong Province 255000, PR China)
資料名:
Carbohydrate Polymers
(Carbohydrate Polymers)
巻:
153
ページ:
345-355
発行年:
2016年
JST資料番号:
E0961A
ISSN:
0144-8617
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)