Improvement of Gelling Properties of Ovalbumin by Heating in Dry State(Food & Nutrition)
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概要
- 論文の詳細を見る
- 社団法人日本農芸化学会の論文
- 1991-03-23
著者
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MATSUDOMI Naotoshi
Department of Agricultural Chemistry, Yamaguchi University
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KATO Akio
Department of Agricultural Chemistry, Yamaguchi University
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Matsudomi Naotoshi
Department Of Agricultural Chemistry Faculty Of Agriculture Yamaguchi University
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Matsudomi Naotoshi
Department Of Agricultural Chemistry Yamaguchi University
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ISHIMURA Youko
Department of Agricultural Chemistry, Yamaguchi University
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Ishimura Youko
Department Of Agricultural Chemistry Yamaguchi University
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Kato Akio
Department Of Agricultural Chemistry Faculty Of Agriclture Yamaguchi University
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