文献
J-GLOBAL ID:201802268377927188
整理番号:18A1484826
肉類似製品の生産に関連する押出様条件での小麦グルテン重合の動力学【JST・京大機械翻訳】
Kinetics of wheat gluten polymerization at extrusion-like conditions relevant for the production of meat analog products
著者 (3件):
Pietsch Valerie L.
(Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology, Karlsruhe, Germany)
,
Karbstein Heike P.
(Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology, Karlsruhe, Germany)
,
Emin M. Azad
(Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology, Karlsruhe, Germany)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
85
ページ:
102-109
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)