文献
J-GLOBAL ID:202002256784406979
整理番号:20A0479054
発泡性に及ぼすエネルギー密度の影響:3つの発泡法の比較【JST・京大機械翻訳】
Influence of Energy Density on Foamability: Comparison of Three Foaming Methods
著者 (4件):
Grossmann L.
(University of Hohenheim, Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, Garbenstrasse 21/25, 70599 Stuttgart, Germany)
,
Moll P.
(University of Hohenheim, Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, Garbenstrasse 21/25, 70599 Stuttgart, Germany)
,
Reichert C.
(University of Hohenheim, Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, Garbenstrasse 21/25, 70599 Stuttgart, Germany)
,
Weiss J.
(University of Hohenheim, Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, Garbenstrasse 21/25, 70599 Stuttgart, Germany)
資料名:
Food Research International
(Food Research International)
巻:
129
ページ:
Null
発行年:
2020年
JST資料番号:
D0633A
ISSN:
0963-9969
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)