文献
J-GLOBAL ID:202202220287989397
整理番号:22A0733347
水分調節を組み合わせた凍結によるコンニャクグルコマンナン/キサンタンガム/アルギン酸ナトリウム複合ゲルの調製【JST・京大機械翻訳】
Preparation of konjac glucomannan/xanthan gum/sodium alginate composite gel by freezing combining moisture regulation
著者 (10件):
Jiang Sha
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China)
,
Jiang Sha
(Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China)
,
Shang Longchen
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China)
,
Shang Longchen
(Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China)
,
Liang Hongshan
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China)
,
Liang Hongshan
(Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China)
,
Li Bin
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China)
,
Li Bin
(Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China)
,
Li Jing
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China)
,
Li Jing
(Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
127
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)