文献
J-GLOBAL ID:202202231071589019
整理番号:22A0769497
酵素加水分解したジャガイモ粉末と全粉乳を用いて調製したヨーグルトの処方とキャラクタリゼーション【JST・京大機械翻訳】
Formulation and characterization of yogurt prepared with enzymatically hydrolyzed potato powder and whole milk powder
著者 (5件):
Ahmad Ishtiaq
(College of Food Science and Technology, Huazhong Agricultural University, Hubei, Wuhan, People’s Republic of China)
,
Xiong Zhouyi
(Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Hubei, Wuhan, People’s Republic of China)
,
Hanguo Xiong
(College of Food Science and Technology, Huazhong Agricultural University, Hubei, Wuhan, People’s Republic of China)
,
Khalid Nauman
(Schools of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan)
,
Khan Rao Sanaullah
(Schools of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan)
資料名:
Journal of Food Science & Technology
(Journal of Food Science & Technology)
巻:
59
号:
3
ページ:
1087-1096
発行年:
2022年
JST資料番号:
E0090C
ISSN:
0022-1155
CODEN:
JFSTAB
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
ドイツ (DEU)
言語:
英語 (EN)