文献
J-GLOBAL ID:201702270210108241
整理番号:17A0308850
ゲル化速度論とアヒル足ゼラチンの集合組織に及ぼす糖の影響【Powered by NICT】
Effects of sugars on the gelation kinetics and texture of duck feet gelatin
著者 (6件):
Kuan Yau-Hoong
(Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia)
,
Nafchi Abdorreza Mohammadi
(Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan, Semanan, Iran)
,
Nafchi Abdorreza Mohammadi
(Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia)
,
Huda Nurul
(Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia)
,
Ariffin Fazilah
(Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia)
,
Karim Alias A.
(Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
58
ページ:
267-275
発行年:
2016年07月
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)