Effect of Soybean Dietary Fiber on the Thermal and Rheological Properties of Gellan Gum Gels.
ジェランガムゲルの熱および力学特性に及ぼす大豆食物繊維の影響
Publisher site
{{ this.onShowPLink() }}
Copy service
{{ this.onShowCLink("http://jdream3.com/copy/?sid=JGLOBAL&noSystem=1&documentNoArray=00A0205192©=1") }}
Volume:
51
Issue:
1
Page:
33-40
Publication year:
Jan. 15, 2000
JST Material Number:
F0763A
ISSN:
0913-5227
CODEN:
NKGAEB
Document type:
Article
Article type:
原著論文
Country of issue:
Japan (JPN)
Language:
JAPANESE (JA)
Thesaurus term:
Thesaurus term/Semi thesaurus term Keywords indexed to the article. All keywords is available on JDreamIII(charged). On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
To see more with JDream III (charged).
{{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=00A0205192&from=J-GLOBAL&jstjournalNo=F0763A") }}
JST classification (1):
JST classification
Category name(code) classified by JST.