“Nata Puree,” a Novel Food Material for Upgrading Vegetable Powders, Made by Bacterial Cellulose Gel Disintegration in the Presence of (1,3)(1,4)-β-Glucan
公開日: 2021/11/20 |
68 巻
4 号
p. 77-87
Ken Tokuyasu, Kenji Yamagishi, Junko Matsuki, Daisuke Nei, Tomoko Sasaki, Masakazu Ike
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