文献
J-GLOBAL ID:202102249921928204
整理番号:21A1119508
年齢と唾液流に関わらず,固形食品マトリックス(ケーキとビスケット)の消費者認識とライキングに及ぼすホエー蛋白質強化の一貫した影響【JST・京大機械翻訳】
Consistent Effects of Whey Protein Fortification on Consumer Perception and Liking of Solid Food Matrices (Cakes and Biscuits) Regardless of Age and Saliva Flow
著者 (5件):
Norton Victoria
(Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading RG6 6DZ, UK)
,
Lignou Stella
(Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading RG6 6DZ, UK)
,
Bull Stephanie P.
(Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading RG6 6DZ, UK)
,
Gosney Margot A.
(Royal Berkshire NHS Foundation Trust, London Road, Reading RG1 5AN, UK)
,
Methven Lisa
(Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading RG6 6DZ, UK)
資料名:
Foods (Web)
(Foods (Web))
巻:
9
号:
9
ページ:
1328
発行年:
2020年
JST資料番号:
U7187A
ISSN:
2304-8158
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
スイス (CHE)
言語:
英語 (EN)