文献
J-GLOBAL ID:202102226052845044
整理番号:21A3413489
酵素修飾チーズ粉末生産:物理的性質,遊離脂肪酸含量及び揮発性化合物に及ぼす噴霧乾燥条件の影響【JST・京大機械翻訳】
Enzyme-modified cheese powder production: Influence of spray drying conditions on the physical properties, free fatty acid content and volatile compounds
著者 (4件):
Salum Pelin
(Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey)
,
Berktas Serap
(Department of Food Engineering, Faculty of Engineering, Erciyes University, 38039 Kayseri, Turkey)
,
Cam Mustafa
(Department of Food Engineering, Faculty of Engineering, Erciyes University, 38039 Kayseri, Turkey)
,
Erbay Zafer
(Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey)
資料名:
International Dairy Journal
(International Dairy Journal)
巻:
125
ページ:
Null
発行年:
2022年
JST資料番号:
W0531A
ISSN:
0958-6946
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)