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Kyoto University
Technological approaches for controlling foaming properties of food proteins toward on-site consumption
Degree
thesis:*- Grantor dc:publisher
- Kyoto University
- Year dc:date.issued
- 2021
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Sato, Ai
Subjects
dc:subject × 6Rights
dc:rights- Statement dc:rights
-
- 学位規則第9条第2項により要約公開
- Language dc:language.iso
- eng
Identifiers
dc:identifier.*- Handle dc:identifier.uri
- http://hdl.handle.net/2433/263709
- OAI identifier oai:identifier
- oai:repository.kulib.kyoto-u.ac.jp:2433/263709