文献
J-GLOBAL ID:201702267482746990
整理番号:17A1436518
ホエー粉末再水和の効果と酸乳ゲル特性に及ぼす乾燥変性状態【Powered by NICT】
Effect of whey powder rehydration and dry-denaturation state on acid milk gels characteristics
著者 (6件):
Karam Marie Celeste
(Universite de Lorraine, LIBio (Laboratoire d’Ingenierie des Biomolecules), 2 avenue de la Foret de Haye, TSA 40602, Vandoeuvre-les-Nancy, 54518, France)
,
Hosri Chadi
(Lebanese University, Faculty of Agriculture, Veterinary Medicine Section, Dekwaneh-Beirut, Lebanon)
,
Hussain Raza
(Department of Food Science and Agricultural Chemistry, McGill University, Macdonald Campus, 21,111Lakeshore Road, Ste. Anne-de-Bellevue, QC, H9X 3V9, Canada)
,
Barbar Reine
(Holy Spirit University of Kaslik, Faculty of Agricultural and Food Sciences, P.O. Box 446, Jounieh, Lebanon)
,
Gaiani Claire
(Universite de Lorraine, LIBio (Laboratoire d’Ingenierie des Biomolecules), 2 avenue de la Foret de Haye, TSA 40602, Vandoeuvre-les-Nancy, 54518, France)
,
Scher Joel
(Universite de Lorraine, LIBio (Laboratoire d’Ingenierie des Biomolecules), 2 avenue de la Foret de Haye, TSA 40602, Vandoeuvre-les-Nancy, 54518, France)
資料名:
Journal of Food Processing and Preservation
(Journal of Food Processing and Preservation)
巻:
41
号:
5
ページ:
ROMBUNNO.13200
発行年:
2017年
JST資料番号:
H0774A
ISSN:
0145-8892
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)