文献
J-GLOBAL ID:201702258648624361
整理番号:17A0747998
麺のテクスチャ及び官能特性に及ぼす乳および乳Born活性ペプチド添加の影響【Powered by NICT】
Influence of Milk and Milk-Born Active Peptide Addition on Textural and Sensory Characteristics of Noodle
著者 (5件):
Li Zhicheng
(College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China)
,
Li Wenhao
(College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China)
,
Gao Peipei
(College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China)
,
Hu Yayun
(College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China)
,
Zan Linsen
(College of Animal Science and Technology, Northwest A&F University, Yangling, 712100, China)
資料名:
Journal of Texture Studies
(Journal of Texture Studies)
巻:
48
号:
1
ページ:
23-30
発行年:
2017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)