文献
J-GLOBAL ID:202002277808056387
整理番号:20A0452200
豆乳ゲルのトライボロジー及びレオロジー挙動に及ぼす異なるハイドロコロイドの影響【JST・京大機械翻訳】
Effect of different hydrocolloids on tribological and rheological behaviors of soymilk gels
著者 (6件):
Pang Zhihua
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, 100048, China)
,
Pang Zhihua
(Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, 100048, China)
,
Luo Yuwan
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, 100048, China)
,
Li Borui
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, 100048, China)
,
Zhang Ming
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, 100048, China)
,
Liu Xinqi
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, 100048, China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
101
ページ:
Null
発行年:
2020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)