文献
J-GLOBAL ID:201802274060288738
整理番号:18A0142228
アイスクリームの物理化学的及び官能的特性に及ぼすスイカ種子粉の影響【Powered by NICT】
Impact of watermelon seed flour on the physico-chemical and sensory characteristics of ice cream
著者 (5件):
Qayyum Aqsa
(National Agricultural Research Center, Food Science and Product Development Institute, Islamabad, Pakistan)
,
Huma Nuzhat
(National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan)
,
Sameen Aysha
(National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan)
,
Siddiq Asma
(National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan)
,
Munir Masooma
(National Agricultural Research Center, Food Science and Product Development Institute, Islamabad, Pakistan)
資料名:
Journal of Food Processing and Preservation
(Journal of Food Processing and Preservation)
巻:
41
号:
6
ページ:
ROMBUNNO.13297
発行年:
2017年
JST資料番号:
H0774A
ISSN:
0145-8892
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)