文献
J-GLOBAL ID:202002259266810367
整理番号:20A1921523
spotted golden goatfish(Parupeneus heptacanthus)すり身ゲルのゲル特性とin vitro消化性に及ぼす微生物トランスグルタミナーゼとエタノールココナッツ殻抽出物の併用効果【JST・京大機械翻訳】
Combined effect of microbial transglutaminase and ethanolic coconut husk extract on the gel properties and in-vitro digestibility of spotted golden goatfish (Parupeneus heptacanthus) surimi gel
著者 (6件):
Singh Avtar
(Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand)
,
Prabowo Fathur Fadhila
(Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand)
,
Prabowo Fathur Fadhila
(Department of Food Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia)
,
Benjakul Soottawat
(Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand)
,
Pranoto Yudi
(Department of Food Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia)
,
Chantakun Kasidate
(Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
109
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)