Effects of Salt and pH on Property of Emulsion Prepared with Monolaurin Monoglucoside.
- 期刊名称Food Science and Technology Research
- 作者NAKAE, Takashi; KOMETANI, Takashi; NISHIMURA, Takahisa; TAKII, Hiroshi; OKADA, Shigetaka
- 卷第5卷
- 期第2期
- 印刷ISSN1344-6606
- 电子ISSN1881-3984
- 文件大小275.47KB
- 发表时间1999
- DOI10.3136/fstr.5.220
- 页码220-222
Production of Hypoallergenic Wheat Flour.TANABE, Soichi; WATANABE, Michiko · Food Science and Technology Research · 1999
Plant Transformation and Transgenic Crops.KATSUBE-TANAKA, Tomoyuki; UTSUMI, Shigeru · Food Science and Technology Research · 2000
Water and Freezing in FoodMiyawaki, Osato · Food Science and Technology Research · 2018
Immunomodulatory Effects of XylooligosaccharidesCHEN, Hua Han; CHEN, Yu Kuo; CHANG, Hung Chia; LIN, Su Yi · Food Science and Technology Research · 2012
Inverse Problems in the Food IndustryMIHORI, Tomowo · Food Science and Technology Research · 2004
Oxygen Consumption by Fruits and VegetablesMAKINO, Yoshio · Food Science and Technology Research · 2013
Autoxidation Kinetics for Polyunsaturated Acylglycerols.MINEMOTO, Yasumasa; ISHIDO, Eiichiro; ADACHI, Shuji; MATSUNO, Ryuichi · Food Science and Technology Research · 1999
Foods with Health Claims in JapanNAGATA, Junichi; YAMADA, Kazuhiko · Food Science and Technology Research · 2008