Art
J-GLOBAL ID：200902293484799988   Reference number：03A0864763

α-Casein Improves the Gel Properties of Dried Egg White.

α-カゼインは乾燥卵白のゲル特性を改善する
Author (3)：
MATSUDOMI N

About MATSUDOMI N

(Yamaguchi Univ., Yamaguchi, JPN)

About Yamaguchi Univ., Yamaguchi, JPN

, 
KANDA Y

About KANDA Y

(Yamaguchi Univ., Yamaguchi, JPN)

About Yamaguchi Univ., Yamaguchi, JPN

, 
MORIWAKI H

About MORIWAKI H

(Yamaguchi Univ., Yamaguchi, JPN)

About Yamaguchi Univ., Yamaguchi, JPN


Material：
Journal of Agricultural and Food Chemistry  (J Agric Food Chem)

About Journal of Agricultural and Food Chemistry


Volume： 51  Issue： 24  Page： 7140-7145  Publication year： Nov. 19, 2003 
JST Material Number： C0251A  ISSN： 0021-8561  CODEN： JAFCAU  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)
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.
*casein

About casein

,...
   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=03A0864763&from=J-GLOBAL&jstjournalNo=C0251A") }}
JST classification (2)：
JST classification
Category name(code) classified by JST.
Protein 
(FJ09020N)

About Protein

,  Food quality 
(FJ01040F)

About Food quality

Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
カゼイン

About カゼイン

, 
卵白

About 卵白

, 
ゲル

About ゲル


Return to Previous Page

TOP

BOTTOM