文献
J-GLOBAL ID:201802233971680598
整理番号:18A0755746
ケモミ粒とスターターカルチャーを用いたスイギュウ乳で生産されたケファーのレオロジー,テクスチャ,色および官能特性:牛乳ケファーとの比較【JST・京大機械翻訳】
Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows’ milk kefir
著者 (4件):
Gul Osman
(Program of Food Technology, Yesilyurt Demir-Celik Vocational School, Ondokuz Mayis University, Samsun, 55300, Turkey)
,
Atalar Ilyas
(Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Samsun, 55300, Turkey)
,
Mortas Mustafa
(Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Samsun, 55300, Turkey)
,
Dervisoglu Muhammet
(Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Samsun, 55300, Turkey)
資料名:
International Journal of Dairy Technology
(International Journal of Dairy Technology)
巻:
71 Suppl S1
ページ:
73-80
発行年:
2018年
JST資料番号:
E0057A
ISSN:
1364-727X
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)