文献
J-GLOBAL ID:201802242701652510
整理番号:18A0578478
アルカリ条件とそのレオロジー特性下の低メトキシペクチンのゲル化pH調節因子としてNaOHを用いた【Powered by NICT】
Low methoxyl pectin gelation under alkaline conditions and its rheological properties: Using NaOH as a pH regulator
著者 (6件):
Yang Xi
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, PR China)
,
Nisar Tanzeela
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, PR China)
,
Liang Di
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, PR China)
,
Hou Yanjie
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, PR China)
,
Sun Lijun
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, PR China)
,
Guo Yurong
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, PR China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
79
ページ:
560-571
発行年:
2018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)