最新論文

Rheological flow models of banana peel pectin jellies as affected by sugar concentration

N.A.M. Rasidek, M.F.M. Nordin, K. Iwamoto, N.A. Rahman, Y. Nagatsu, H. Tokuyama, Rheological flow models of banana peel pectin jellies as affected by sugar concentration, International Journal of Food Properties (Int. J. Food Prop., 21, 2087-2099 (2018)