文献
J-GLOBAL ID:201802270767838247
整理番号:18A1263384
ヨーグルトテクスチャに及ぼす乳蛋白質濃縮物(MPC)のトランスグルタミナーゼ誘導修飾の影響【JST・京大機械翻訳】
Influence of transglutaminase-induced modification of milk protein concentrate (MPC) on yoghurt texture
著者 (6件):
Chen Lintianxiang
(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
,
Li Yan
(Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing 100048, China)
,
Han Jie
(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
,
Yuan Dongdong
(Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing 100048, China)
,
Lu Zhang
(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
,
Zhang Liebing
(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
資料名:
International Dairy Journal
(International Dairy Journal)
巻:
78
ページ:
65-72
発行年:
2018年
JST資料番号:
W0531A
ISSN:
0958-6946
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)