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乳タンパク質ゲル状食品の力学物性と構造への澱粉添加の影響
http://hdl.handle.net/10291/19575
http://hdl.handle.net/10291/195756bf81c5f-0225-4f06-9d00-80acf7678937
名前 / ファイル | ライセンス | アクション |
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論文本文 (2.9 MB)
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論文要旨 (225.3 kB)
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審査報告書 (249.7 kB)
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Item type | 学位論文 / Thesis or Dissertation(1) | |||||
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公開日 | 2018-07-31 | |||||
タイトル | ||||||
言語 | ja | |||||
タイトル | 乳タンパク質ゲル状食品の力学物性と構造への澱粉添加の影響 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Effects of starches on mechanical properties and microstructures of milk-protein gelling food | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_db06 | |||||
資源タイプ | doctoral thesis | |||||
アクセス権 | ||||||
アクセス権 | open access | |||||
アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||
著者 |
付, 惟
× 付, 惟 |
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著者別名 | ||||||
姓名 | FU, WEI | |||||
書誌情報 |
p. 1-125, 発行日 2018-01-01 |
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著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
資源タイプ | ||||||
内容記述タイプ | Other | |||||
内容記述 | Article | |||||
学位名 | ||||||
学位名 | 博士(農学) | |||||
学位授与機関 | ||||||
学位授与機関識別子Scheme | kakenhi | |||||
学位授与機関識別子 | 32682 | |||||
学位授与機関名 | 明治大学 | |||||
学位授与年度 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 2017 | |||||
学位授与年月日 | ||||||
学位授与年月日 | 2018-03-26 | |||||
学位授与番号 | ||||||
学位授与番号 | 甲第884号 |