文献
J-GLOBAL ID:201702283361866713
整理番号:17A0318764
中性pHでのホエー蛋白質分離物ペルシャゴム相互作用【Powered by NICT】
Whey protein isolate-Persian gum interaction at neutral pH
著者 (4件):
Khalesi Hoda
(Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran)
,
Emadzadeh Bahareh
(Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad, Iran)
,
Kadkhodaee Rassoul
(Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad, Iran)
,
Fang Yapeng
(Glyn O. Phillips Hydrocolloids Research Centre, School of Food and Pharmaceutical Engineering, Hubei University of Technology, Wuhan, P.R. China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
59
ページ:
45-49
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)