文献
J-GLOBAL ID:201702277950149836
整理番号:17A0659333
アーモンド乳の分散と凝集特性に及ぼす高圧処理の影響【Powered by NICT】
Effect of high pressure processing on dispersive and aggregative properties of almond milk
著者 (4件):
Dhakal Santosh
(Department of Food Science & Technology, The Ohio State University, Columbus, OH, 43210, USA)
,
Giusti M Monica
(Department of Food Science & Technology, The Ohio State University, Columbus, OH, 43210, USA)
,
Balasubramaniam VM
(Department of Food Science & Technology, The Ohio State University, Columbus, OH, 43210, USA)
,
Balasubramaniam VM
(Department of Food Agricultural and Biological Engineering, The Ohio State University, Columbus, OH, 43210, USA)
資料名:
Journal of the Science of Food and Agriculture
(Journal of the Science of Food and Agriculture)
巻:
96
号:
11
ページ:
3821-3830
発行年:
2016年
JST資料番号:
C0351A
ISSN:
0022-5142
CODEN:
JSFAAE
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)