Relationship between the functional properties and microstructure of food protein gel : effects of fatty acid salts

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Material Type: 図書
Title: Relationship between the functional properties and microstructure of food protein gel : effects of fatty acid salts
Author/Editor: 太田, 啓之
OHTA, HIROYUKI
Author Heading: 太田, 啓之
OHTA, HIROYUKI
Publication, Distribution, etc.: Food hydrocolloids : structures, Properties, and functions
Publication Date: 1993
Publication Date (W3CDTF): 1993
Periodical title: Food hydrocolloids : structures, Properties, and functions
Pages: 371-374
Text Language Code: eng
Target Audience: 一般
Note (General): identifier:oai:t2r2.star.titech.ac.jp:00012665
Data Provider (Database): 国立情報学研究所 : 学術機関リポジトリデータベース（IRDB）（機関リポジトリ）
https://irdb.nii.ac.jp
Original Data Provider (Database): 東京工業大学 : 東京工業大学リサーチリポジトリ