文献
J-GLOBAL ID:202002220194022243
整理番号:20A1921386
卵白蛋白質のレオロジー及びゲル化特性及び水移動度に及ぼす糖類の影響【JST・京大機械翻訳】
Effects of saccharides on the rheological and gelling properties and water mobility of egg white protein
著者 (5件):
Mu Yaoyao
(School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, PR China)
,
Sun Jun
(School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, PR China)
,
Obadi Mohammed
(School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, PR China)
,
Chen Zhongwei
(School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, PR China)
,
Xu Bin
(School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, PR China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
108
ページ:
Null
発行年:
2020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)