Works matching IS 1341027X AND DT 2024 AND VI 71 AND IP 2
Results: 3
酵素添加が大麦パンの膨化性および 食物繊維組成に及ぼす影響.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 2, p. 51, doi. 10.3136/nskkk.NSKKK-D-23-00059
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- Article
オボムコイドの性状変化が消化性に与える影響.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 2, p. 41, doi. 10.3136/nskkk.NSKKK-D-23-00062
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- Article
卵白タンパク質の加熱凝集とゲル化.
- Published in:
- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 2, p. 31, doi. 10.3136/nskkk.NSKKK-D-23-00099
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- Article