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Format 記事・論文

Effect of change in cooling rate on the gelation of sodium-type gellan gum

森高 初惠,佐川 敦子,船見 孝博 他

details

Title Effect of change in cooling rate on the gelation of sodium-type gellan gum
Author 森高 初惠
Author 佐川 敦子
Author 船見 孝博 他
Place of Publication (Country Code) JP
Parallel Title ナトリウム型ジェランガムのゲル化に及ぼす降温速度変化の影響
Year of Publication(W3CDTF) 2011-02
Subject Heading(Keyword) sodium-type gellan gum
Subject Heading(Keyword) gelation
Subject Heading(Keyword) cooling rate
Subject Heading(Keyword) storage modulus
Subject Heading(Keyword) change of cooling rate
Subject Heading(Keyword) ナトリウム型ジェランガム
Subject Heading(Keyword) ゲル形成
Subject Heading(Keyword) 降温速度
Subject Heading(Keyword) 貯蔵弾性率
Subject Heading(Keyword) 降温速度の変化
NDLC ZE16
Target Audience 一般
Material Type 記事・論文
Related material (URI Form) http://dl.ndl.go.jp/info:ndljp/pid/10815809
is part of (URI Form) https://iss.ndl.go.jp/books/R100000002-I000000095001-00
is part of (ISSN Form) 13411535
is part of (ISSN-L Form) 13411535
Magazine-which-carries-the-article name 日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会 編
Printing volume 44
Printing number 1
Printing page 7~14
Language(ISO639-2 Form) eng : English

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