{"title":"Estimation of Albumin Denaturation Temperature in Hydrogenated Starch Hydrolysate Solutions Based on Water Activity Measurements","authors":"T. Fujii, Miyu Kichijyo, Yuichi Kashiwakura","doi":"10.11301/jsfe.22614","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Japan Journal of Food Engineering","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11301/jsfe.22614","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Engineering","Score":null,"Total":0}
期刊介绍：
The Japan Society for Food Engineering (the Society) publishes "Japan Journal of Food Engineering (the Journal)" to convey and disseminate information regarding food engineering and related areas to all members of the Society as an important part of its activities. The Journal is published with an aim of gaining wide recognition as a periodical pertaining to food engineering and related areas.
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