Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Hikaru Itami"'
Autor:
Saika Iritani, Masahiro Ogawa, Takashi Akazawa, Toshio Furumoto, Chie Nozaki, Hikaru Itami, Naoyuki Amimoto, Hiroyuki Koike
Publikováno v:
Journal of Agricultural and Food Chemistry. 69:14250-14258
A cold-water extract of olive leaves (Olea europaea L.) is useful as a texture-improving agent for food protein gels. In this work, the compound contributing to the improvement of gel properties was investigated by using the egg white gel (EWG) as a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::246f8881703936623433326322b4e1fb
https://doi.org/10.1021/acs.jafc.1c04661
https://doi.org/10.1021/acs.jafc.1c04661
Autor:
Takashi Akazawa, Hikaru Itami, Toshio Furumoto, Chie Nozaki, Hiroyuki Koike, Saika Iritani, Naoyuki Amimoto, Masahiro Ogawa
Publikováno v:
Journal of Agricultural & Food Chemistry; 12/1/2021, Vol. 69 Issue 47, p14250-14258, 9p