卵白オボムコイド・米γ-グロブリン混合タンパク質の加熱誘導ゲル化特性
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- Material Type
- 記事
- Author/Editor
- 太田 尚子丸山 奈実植松 あいか
- Alternative Title
- Heat Induced Gelation of an Ovomucoid and Rice Globulin Mixture
- Periodical title
- 日本食品科学工学会誌 = Journal of the Japanese Society for Food Science and Technology / 日本食品科学工学会 編
- No. or year of volume/issue
- 68(9)=753:2021.9
- Volume
- 68
- Issue
- 9
- Sequential issue number
- 753