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Quality evaluation of a concentrated emulsion prepared with enzymatically modified gelatin

1982

Shimada, A. | Yazawa, E. (Ochanomizu Univ., Tokyo (Japan)) | Arai, S.

AGROVOC Keywords

additives agricultural chemicals chemicophysical properties colloids dispersions enzymes food additives gelatin organic compounds physical states processing products protein products proteins rheological properties stabilizers surface active agents

Bibliographic information

Published in

Journal of Japanese Society of Food Science and Technology (Japan)

Volume 29 Issue 2 ISSN 0029-0394

Pagination

pp. 100-104

Language

Japanese

Note

7 ref.; Summary (En)

Type

Summary

In AGRIS since: 1982-06-15

Format: AGRIS AP

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