文献
J-GLOBAL ID:201702260852202444
整理番号:17A0445911
低メトキシペクチンのゲル化に及ぼすCa~2+濃度,pH,ペクチン濃度と可溶性固形物(しょ糖)の数学モデル【Powered by NICT】
Mathematical model of Ca2+ concentration, pH, pectin concentration and soluble solids (sucrose) on the gelation of low methoxyl pectin
著者 (7件):
Han Wanyou
(Shaanxi Engineering Lab for Food Green Processing and Security Control, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang’an Avenue, Chang’an, Xi’an, 710119, PR China)
,
Meng Yonghong
(Shaanxi Engineering Lab for Food Green Processing and Security Control, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang’an Avenue, Chang’an, Xi’an, 710119, PR China)
,
Hu Chingyuan
(Shaanxi Engineering Lab for Food Green Processing and Security Control, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang’an Avenue, Chang’an, Xi’an, 710119, PR China)
,
Dong Guiru
(Shaanxi Engineering Lab for Food Green Processing and Security Control, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang’an Avenue, Chang’an, Xi’an, 710119, PR China)
,
Qu Yuling
(Shaanxi Engineering Lab for Food Green Processing and Security Control, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang’an Avenue, Chang’an, Xi’an, 710119, PR China)
,
Deng Hong
(Shaanxi Engineering Lab for Food Green Processing and Security Control, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang’an Avenue, Chang’an, Xi’an, 710119, PR China)
,
Guo Yurong
(Shaanxi Engineering Lab for Food Green Processing and Security Control, College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang’an Avenue, Chang’an, Xi’an, 710119, PR China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
66
ページ:
37-48
発行年:
2017年
JST資料番号:
E0877B
ISSN:
0268-005X
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)