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Effect of different chemically modified starches on the physico-chemical properties and microstructure of stirred non-fat yoghurt
https://doi.org/10.15113/00014917
https://doi.org/10.15113/00014917f34806e8-a5cb-431e-ad3a-a9da73db8b94
名前 / ファイル | ライセンス | アクション |
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本文 (5.8 MB)
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要約 (604.4 kB)
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要旨 (346.2 kB)
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Item type | 学位論文 / Thesis or Dissertation(1) | |||||
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公開日 | 2020-04-23 | |||||
タイトル | ||||||
タイトル | Effect of different chemically modified starches on the physico-chemical properties and microstructure of stirred non-fat yoghurt | |||||
その他の言語のタイトル | ||||||
その他のタイトル | 脱脂ソフトヨーグルトの理化学的特性と微細構造に及ぼす種々の化学修飾澱粉の影響 | |||||
著者 |
MUTAHI, Anne Wacuka
× MUTAHI, Anne Wacuka |
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著者(機関) | ||||||
The United Graduate School of Agricultural Sciences, Iwate University | ||||||
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 | |||||
出版者 | ||||||
出版者 | 岩手大学 | |||||
登録日 | ||||||
日付 | 2020-04-17 | |||||
言語 | ||||||
言語 | eng | |||||
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 | |||||
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 | |||||
ID登録 | ||||||
ID登録 | 10.15113/00014917 | |||||
ID登録タイプ | JaLC | |||||
書誌情報 | p. 1-84, 発行日 2020 | |||||
学位の区分 | ||||||
博士 | ||||||
学位授与番号 | ||||||
学位授与番号 | 甲第765号 | |||||
学位の分野 | ||||||
農学 | ||||||
学位名 | ||||||
学位名 | 博士 (農学) | |||||
学位授与年月日 | ||||||
学位授与年月日 | 2020-03-23 | |||||
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 | 11201 | |||||
学位授与機関名 | 岩手大学 |