Work

水産ねり製品における大豆タンパクの利用：第4報．油分添加による水産ねり製品ジェリー強度の変化

Year: 1980

Type: article

Source: Institutional Repositories DataBase (IRDB)

Authors: MOTOHIRO, Terushige, NUMAKURA, Tadahiro, MOKUDAI, Harumi

Language: Japanese

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W7146366341

FWCI:

Cites:

Cited by:

Related to: 10