文献
J-GLOBAL ID:201802223012975603
整理番号:18A1516686
魚ゼラチンの構造とレオロジー特性に及ぼすκ-カラジーナンの影響【JST・京大機械翻訳】
Effects of κ-carrageenan on the structure and rheological properties of fish gelatin
著者 (6件):
Sow Li Cheng
(Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore, 117543 Singapore)
,
Sow Li Cheng
(National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China)
,
Nicole Chong Jia Min
(Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore, 117543 Singapore)
,
Liao Qiu Xu
(Anderson Junior College, 4500 Ang Mo Kio Ave 6, Singapore, 569843, Singapore)
,
Yang Hongshun
(Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore, 117543 Singapore)
,
Yang Hongshun
(National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China)
資料名:
Journal of Food Engineering
(Journal of Food Engineering)
巻:
239
ページ:
92-103
発行年:
2018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)