文献
J-GLOBAL ID:201702286765228234
整理番号:17A1458572
しょ糖結晶組成の影響とその熱挙動に及ぼす化学【Powered by NICT】
Impact of sucrose crystal composition and chemistry on its thermal behavior
著者 (5件):
Lu Yingshuang
(Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 399A Bevier Hall, 905 S Goodwin Ave, Urbana, IL 61801, USA)
,
Yin LeiLei
(Imaging Technology Group, Beckman Institute for Advanced Science and Technology, University of Illinois at Urbana-Champaign, B604A Beckman Institute, 405 N Mathews Ave, Urbana, IL 61801, USA)
,
Gray Danielle L.
(The George L. Clark X-Ray Facility, School of Chemical Sciences, University of Illinois at Urbana-Champaign, 70 Noyes Lab, 505 S Mathews Ave, Urbana, IL 61801, USA)
,
Thomas Leonard C.
(DSC Solutions, 27 East Braeburn Drive, Smyrna, DE 19977, USA)
,
Schmidt Shelly J.
(Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 367 Bevier Hall, 905 S Goodwin Ave, Urbana, IL 61801, USA)
資料名:
Journal of Food Engineering
(Journal of Food Engineering)
巻:
214
ページ:
193-208
発行年:
2017年
JST資料番号:
C0838B
ISSN:
0260-8774
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)