文献
J-GLOBAL ID:202102274196259695
整理番号:21A0078162
蛋白質ベース微粒子化粉末またはミクロゲルを用いた脂肪置換に関するレビュー:テクスチャ展望【JST・京大機械翻訳】
Review on fat replacement using protein-based microparticulated powders or microgels: A textural perspective
著者 (4件):
Kew Ben
(Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, LS2 9JT, UK)
,
Holmes Melvin
(Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, LS2 9JT, UK)
,
Stieger Markus
(Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands)
,
Sarkar Anwesha
(Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, LS2 9JT, UK)
資料名:
Trends in Food Science & Technology
(Trends in Food Science & Technology)
巻:
106
ページ:
457-468
発行年:
2020年
JST資料番号:
W0057A
ISSN:
0924-2244
資料種別:
逐次刊行物 (A)
記事区分:
文献レビュー
発行国:
イギリス (GBR)
言語:
英語 (EN)