文献
J-GLOBAL ID:201702253433844061
整理番号:17A0758199
カカオ食物繊維の併用と低カロリーマフィン製造におけるステビオール配糖体【Powered by NICT】
Combined use of cocoa dietary fibre and steviol glycosides in low-calorie muffins production
著者 (4件):
Karp Sabina
(Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776, Warsaw, Poland)
,
Wyrwisz Jaroslaw
(Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776, Warsaw, Poland)
,
Kurek Marcin Andrzej
(Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776, Warsaw, Poland)
,
Wierzbicka Agnieszka
(Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776, Warsaw, Poland)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
52
号:
4
ページ:
944-953
発行年:
2017年
JST資料番号:
B0863A
ISSN:
0950-5423
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)