Fruit powders as a natural emulsifying agent : the importance of powder-added phase

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DOI[10.1016/j.jfoodeng.2020.110411]to the data of the same series

Fruit powders as a natural emulsifying agent : the importance of powder-added phase

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Material Type: 博士論文
Title: Fruit powders as a natural emulsifying agent : the importance of powder-added phase
Author/Editor: Ho Hsin Hsuan
Publication, Distribution, etc.: Ho Hsin Hsuan
Publication Date: 2021
Publication Date (W3CDTF): 2021
Alternative Title: 果実由来の粉末乳化剤 : 添加相の影響
Degree grantor/type: 京都大学
Date Granted: 2021-03-23
Date Granted (W3CDTF): 2021-03-23
Dissertation Number: 甲第23249号
Degree Type: 博士(農学)
Text Language Code: eng
DOI: 10.1016/j.jfoodeng.2020.110411
https://doi.org/10.1016/j.jfoodeng.2020.110411
Persistent ID (NDL): info:ndljp/pid/11686720
https://dl.ndl.go.jp/pid/11686720
Collection: 障害者向け資料
Collection (Materials For Handicapped People:1): テキストデータ
Collection (particular): 国立国会図書館デジタルコレクション > デジタル化資料 > 博士論文
https://dl.ndl.go.jp/collections/A00014
Acquisition Basis: 博士論文（送信）
Date Accepted (W3CDTF): 2021-06-15T20:12:41+09:00
Format (IMT): application/pdf
Access Restrictions: 国立国会図書館内限定公開
Service for the Digitized Contents Transmission Service: 図書館・個人送信対象外
Availability of remote photoduplication service: 可
Data Provider (Database): 国立国会図書館 : 国立国会図書館デジタルコレクション
https://dl.ndl.go.jp