Gelation Characteristics of Oil in Water Emulsion Stabilized by Soy Milk and Rice Powder Mixture Part 1: A Study on Gelation Characteristics on Addition of An Acetic Acid Coagulant; è±ä¹³ã»ç±³ç²ã»æ²¹èæ··åã¨ãã«ã·ã§ã³ã®ã²ã«åç¹æ§ï¼1ï¼ï¼é ¢é ¸ã«ããååºã®æ¤è¨;
YOSHIMURA, Miki, EGUCHI, Satomi, TOURA, Akane, NAKAGAWA, KyuyaVolume:
15
Year:
2014
Journal:
Japan Journal of Food Engineering
DOI:
10.11301/jsfe.15.243
File:
PDF, 1.16 MB
2014