文献
J-GLOBAL ID:201802224119570436
整理番号:18A1190044
ゼラチン/アラビアゴムにおける複合コアセルベーションにより得たパーム油マイクロカプセルの生産と特性化【JST・京大機械翻訳】
Production and characterization of palm oil microcapsules obtained by complex coacervation in gelatin/gum Arabic
著者 (5件):
Marfil P. H. M.
(Department of Food Engineering and Technology, Sao Paulo State University (UNESP), Sao Jose do Rio Preto, Sao Paulo 15054-000, Brazil)
,
Marfil P. H. M.
(Department of Food Engineering, Federal University of Triangulo Mineiro (UFTM), Uberaba, Minas Gerais 38064-200, Brazil)
,
Paulo B. B.
(Department of Food Engineering and Technology, Sao Paulo State University (UNESP), Sao Jose do Rio Preto, Sao Paulo 15054-000, Brazil)
,
Alvim I. D.
(Cereal and Chocolate Technology Centre - Institute of Food Technology (ITAL), Campinas, Sao Paulo 13070-178, Brazil)
,
Nicoletti V. R.
(Department of Food Engineering and Technology, Sao Paulo State University (UNESP), Sao Jose do Rio Preto, Sao Paulo 15054-000, Brazil)
資料名:
Journal of Food Process Engineering
(Journal of Food Process Engineering)
巻:
41
号:
4
ページ:
e12673
発行年:
2018年
JST資料番号:
A0938B
ISSN:
0145-8876
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)