文献
J-GLOBAL ID:202102261200281799
整理番号:21A3082828
オクラさやから抽出したペクチン画分の分子及びレオロジー特性の変化に及ぼす高湿度高温空気衝突ブランチングの影響【JST・京大機械翻訳】
The effect of high humidity hot air impingement blanching on the changes in molecular and rheological characteristics of pectin fractions extracted from okra pods
著者 (10件):
Zielinska Sara
(Faculty of Mechanical and Power Engineering, Wroclaw University of Science and Technology, Wroclaw, Poland)
,
Cybulska Justyna
(Institute of Agrophysics, Polish Academy of Sciences, Lublin, Poland)
,
Pieczywek Piotr
(Institute of Agrophysics, Polish Academy of Sciences, Lublin, Poland)
,
Zdunek Artur
(Institute of Agrophysics, Polish Academy of Sciences, Lublin, Poland)
,
Kurzyna-Szklarek Magdalena
(Institute of Agrophysics, Polish Academy of Sciences, Lublin, Poland)
,
Liu Zi-Liang
(College of Engineering, China Agricultural University, Beijing, China)
,
Staniszewska Izabela
(Department of Systems Engineering, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland)
,
Pan Zhongli
(Department of Biological and Agricultural Engineering, University of California, Davis, Davis, CA, USA)
,
Xiao Hong-Wei
(College of Engineering, China Agricultural University, Beijing, China)
,
Zielinska Magdalena
(Department of Systems Engineering, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
123
ページ:
Null
発行年:
2022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)