文献
J-GLOBAL ID:201702260308600990
整理番号:17A1502425
機械的ガラス転移温度と凍結乾燥したトレハロース固体とクッキーのテクスチャ特性に及ぼす多孔質構造と水可塑化の影響【Powered by NICT】
Effects of porous structure and water plasticization on the mechanical glass transition temperature and textural properties of freeze-dried trehalose solid and cookie
著者 (6件):
Sogabe Tomochika
(Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-8528, Japan)
,
Kawai Kiyoshi
(Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-8528, Japan)
,
Kobayashi Rika
(Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa, Kanagawa, 252-0880 Japan)
,
Jothi Jakia Sultana
(Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-8528, Japan)
,
Jothi Jakia Sultana
(Department of Food Processing and Engineering, Chittagong Veterinary and Animal Sciences University, Chittagong, 4225, Bangladesh)
,
Hagura Yoshio
(Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-8528, Japan)
資料名:
Journal of Food Engineering
(Journal of Food Engineering)
巻:
217
ページ:
101-107
発行年:
2018年
JST資料番号:
C0838B
ISSN:
0260-8774
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)