文献
J-GLOBAL ID:201802261159198448
整理番号:18A0465350
ヨーグルト-効果物理化学的,レオロジー的および品質特性に及ぼす添加物としてのトリティカーレからの新しい不溶性食物繊維の応用【Powered by NICT】
Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties
著者 (7件):
Miocinovic Jelena
(Department of Animal Source Food Technology, University of Belgrade - Faculty of Agriculture, Belgrade, Republic of Serbia)
,
Tomic Nikola
(Food Safety and Quality Management Department, University of Belgrade - Faculty of Agriculture, Belgrade, Republic of Serbia)
,
Dojnov Biljana
(Department of Chemistry, Institute of Chemistry, Technology and Metallurgy, Belgrade, Republic of Serbia)
,
Tomasevic Igor
(Department of Animal Source Food Technology, University of Belgrade - Faculty of Agriculture, Belgrade, Republic of Serbia)
,
Stojanovic Sanja
(Department of Biochemistry, University of Belgrade - Faculty of Chemistry, Belgrade, Republic of Serbia)
,
Djekic Ilija
(Food Safety and Quality Management Department, University of Belgrade - Faculty of Agriculture, Belgrade, Republic of Serbia)
,
Vujcic Zoran
(Department of Biochemistry, University of Belgrade - Faculty of Chemistry, Belgrade, Republic of Serbia)
資料名:
Journal of the Science of Food and Agriculture
(Journal of the Science of Food and Agriculture)
巻:
98
号:
4
ページ:
1291-1299
発行年:
2018年
JST資料番号:
C0351A
ISSN:
0022-5142
CODEN:
JSFAAE
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)