文献
J-GLOBAL ID:201702251544007801
整理番号:17A0442890
緑茶およびグリーンコーヒー粉末を含む固形ヨーグルトのシネレシスとレオロジー挙動【Powered by NICT】
Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders
著者 (3件):
Donmez OEzge
(Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe Campus, Ankara, Turkey)
,
Mogol Burce Atac
(Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe Campus, Ankara, Turkey)
,
Gokmen Vural
(Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe Campus, Ankara, Turkey)
資料名:
Journal of Dairy Science
(Journal of Dairy Science)
巻:
100
号:
2
ページ:
901-907
発行年:
2017年
JST資料番号:
C0282A
ISSN:
0022-0302
CODEN:
JDSCAE
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)