ルチン添加ゼラチンのゲル化におよぼすpHの影響とルチン結晶の変化
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- Material Type
- 記事
- Author/Editor
- 粟津原 理恵野村 孝弘二階堂 修 他
- Alternative Title
- Effect of pH value on the gelation of a rutin-containing gelatin solution and on the crystallization of rutin
- Periodical title
- 日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会 編
- No. or year of volume/issue
- 40(3) 2007.6
- Volume
- 40
- Issue
- 3
- Pages
- 166～172