文献
J-GLOBAL ID:202102220423876028
整理番号:21A2701809
酸誘起混合メチルセルロース及びカゼインゲル:構造,物理的性質及び形成機構【JST・京大機械翻訳】
Acid-induced mixed methylcellulose and casein gels: Structures, physical properties and formation mechanism
著者 (6件):
Li Xiaofei
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, PR China)
,
Guo Chuo
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, PR China)
,
Yang Xi
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, PR China)
,
Yang Xi
(National Research & Development Center of Apple Processing Technology, PR China)
,
Guo Yurong
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, PR China)
,
Guo Yurong
(National Research & Development Center of Apple Processing Technology, PR China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
366
ページ:
Null
発行年:
2022年
JST資料番号:
H0766A
ISSN:
0308-8146
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)