Studies on evaluation and control of textural properties of soy protein gels

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Studies on evaluation and control of textural properties of soy protein gels

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論文目録
CONTENTS
p1
GENERAL INTRODUCTION
p1
CHAPTER I.Instrumental Method for Evaluation of Mechanical/Textural Properties of Viscoelastic Foods and Gels
p4
CHAPTER II.Characterization of Texture and Mechanical Properties of Heat-Induced Soy Protein Gels
p23

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Material Type: 博士論文
Title: Studies on evaluation and control of textural properties of soy protein gels
Author/Editor: 姜日晙 [著]
Author Heading: 姜, 日晙カン, イルジュン
Alternative Title: 大豆タンパク質ゲル物性の評価法と制御要因に関する研究ダイズタンパクシツゲルブッセイノヒョウカホウトセイギョヨウインニカンスルケンキュウ
Degree grantor/type: 京都大学
Date Granted: 平成4年3月23日
Date Granted (W3CDTF): 1992
Dissertation Number: 甲第5133号
Degree Type: 農学博士
Note (Dissertation): 博士論文
Place of Publication (Country Code): JP
Alias of Author: Kang, Il-jun
NDLC: UT51
UT41
Note (General): 博士論文
Holding library: 国立国会図書館
Call No.: UT51-92-J180
Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書
https://ndlsearch.ndl.go.jp
Bibliographic ID (NDL): 000000250315
http://id.ndl.go.jp/bib/000000250315
Bibliographic Record Category (NDL): 213