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

Year: 1980

Type: article

Source: Hokkaido University Collection of Scholarly and Academic Papers (Hokkaido University)

Authors: 輝重元広, 忠弘沼倉, はるみ目代

Language: Japanese

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W72851939

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Related to: 10