多糖類による食品物性形成  [in Japanese] Forming of Physical Property in Food with Polysaccharides  [in Japanese]

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Author(s)

    • 浅井 以和夫 ASAI Iwao
    • 三栄源エフ・エフ・アイ株式会社第一研究部 Hydrocolloid & Preparation Laboratory Division, San-Ei Gen F. F. I., Inc.
    • 大本 俊郎 OMOTO Toshio
    • 三栄源エフ・エフ・アイ株式会社第一研究部 Hydrocolloid & Preparation Laboratory Division, San-Ei Gen F. F. I., Inc.
    • 甲田 秀康 KODA Hideyasu
    • 三栄源エフ・エフ・アイ株式会社第一研究部 Hydrocolloid & Preparation Laboratory Division, San-Ei Gen F. F. I., Inc.

Journal

  • Journal of applied glycoscience

    Journal of applied glycoscience 43(3), 385-392, 1996-08-31

    日本応用糖質科学会

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Codes

  • NII Article ID (NAID)
    10008255985
  • NII NACSIS-CAT ID (NCID)
    AN10453916
  • Text Lang
    JPN
  • Article Type
    REV
  • ISSN
    13403494
  • NDL Article ID
    4028657
  • NDL Source Classification
    ZP24(科学技術--化学・化学工業--糖・澱粉)
  • NDL Call No.
    Z17-15
  • Data Source
    CJP  NDL 
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