Reduction of Streptococcus thermophilus in a whey protein isolate by low moisture extrusion cooking without loss of functional properties
収録刊行物
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- Int. J. Food Sci. Technol.
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Int. J. Food Sci. Technol. 24 601-612, 1989
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詳細情報
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- CRID
- 1572261551569680256
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- NII論文ID
- 80005058976
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- データソース種別
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- CiNii Articles