文献
J-GLOBAL ID:202202267812746489
整理番号:22A0434605
部分コアレッセンスとホイッピング特性に及ぼすスクロースエステルS1570の影響【JST・京大機械翻訳】
The effect of sucrose esters S1570 on partial coalescence and whipping properties
著者 (9件):
Zeng Di
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China)
,
Cai Yongjian
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China)
,
Liu Tongxun
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China)
,
Huang Lihua
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China)
,
Zeng Yongchao
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China)
,
Zhao Qiangzhong
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China)
,
Zhao Qiangzhong
(Research Institute for Food Nutrition and Human Health, Guangzhou, Guangdong, 510640, China)
,
Zhao Mouming
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China)
,
Zhao Mouming
(Research Institute for Food Nutrition and Human Health, Guangzhou, Guangdong, 510640, China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
125
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)