文献
J-GLOBAL ID:201702269253542793
整理番号:17A0318804
サツマイモ澱粉ベースのフィルムの性質に及ぼす不飽和の程度が異なる脂肪酸の影響【Powered by NICT】
Effects of fatty acids with different degree of unsaturation on properties of sweet potato starch-based films
著者 (4件):
Liu Pengfei
(School of Food Science and Engineering, Qilu University of Technology, Ji’nan, Shandong 250353, China)
,
Sun Shenglin
(Department of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, China)
,
Hou Hanxue
(Department of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, China)
,
Dong Haizhou
(Department of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
61
ページ:
351-357
発行年:
2016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)