文献
J-GLOBAL ID:202002246578726480
整理番号:20A1079670
アルカリ性条件下での共培養複合コンニャクグルコマンナン/キサンタン系によるコンニャクグルコマンナンゲルの物理的性質の改善【JST・京大機械翻訳】
Improved physical properties of konjac glucomannan gels by co-incubating composite konjac glucomannan/xanthan systems under alkaline conditions
著者 (8件):
Yang Xi
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, 710062, China)
,
Li Anqi
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, 710062, China)
,
Li Dan
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, 710062, China)
,
Li Xiaofei
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, 710062, China)
,
Li Peiyuan
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, 710062, China)
,
Sun Lijun
(College of Food Science and Engineering, Northwest A & F University, Yangling, China)
,
Guo Yurong
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, 710062, China)
,
Guo Yurong
(National Research & Development Center of Apple Processing Technology, China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
106
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)