YAMANO Yoshimasa | Institute of OISHISA Science
スポンサーリンク
概要
関連著者
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MURAKAMI ATSUSHI
Department of Chemical Engineering, Himeji Institute of Technology
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Fukada Kazuhiro
Department Of Applied Biological Science Faculty Of Agriculture Kagawa University
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YAMANO Yoshimasa
Institute of OISHISA Science
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GOHTANI Shoichi
Department of Biochemistry and Food Science, Kagawa University
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Murakami Atsushi
Department Of Chemical Engineering Himeji Institute Of Technology
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Gohtani Shoichi
Department of Applied Biological Science, Faculty of Agriculture, Kagawa University
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MURAKAMI Atsushi
Department of Food Science, The United Graduate School of Agricultural Science, Ehime University
著作論文
- Effects of Sugars on the D Phase Emulsification of Triglyceride Using Polyoxyethylene Sorbitan Fatty Acid Ester
- Effects of Sucrose on Emulsification of Triglyceride by Polyglycerin Fatty Acid Ester