Connecting you to content on EBSCOhost

Works matching IS 13447882 AND DT 2021 AND VI 68 AND IP 4

Results: 2

1

"Nata Puree," a Novel Food Material for Upgrading Vegetable Powders, Made by Bacterial Cellulose Gel Disintegration in the Presence of (1,3)(1,4)-β-Glucan.

Published in:

Journal of Applied Glycoscience, 2021, v. 68, n. 4, p. 77, doi. 10.5458/jag.jag.JAG-2021_0009

By:

Ken Tokuyasu;
Kenji Yamagishi;
Junko Matsuki;
Daisuke Nei;
Tomoko Sasaki;
Masakazu Ike

Publication type:

Article

2

Effects of Trehalose Content and Water Activity on the Fracture Properties of Deep-fried Wheat Flour Particles and Freeze-dried Porous Waxy Corn Starch Solids.

Published in:

Journal of Applied Glycoscience, 2021, v. 68, n. 4, p. 69, doi. 10.5458/jag.jag.JAG-2021_0007

By:

Trinh Ngoc Dang Le;
Akane Matsumoto;
Kiyoshi Kawai

Publication type:

Article