Development of Lipid-based Food Materials with High Functionality

ADACHI, Shuji

doi:10.13050/foodengprog.2001.5.2.130

Food Eng. Prog. 2001; 5(2):130-133

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2001.5.2.130

Article

Development of Lipid-based Food Materials with High Functionality

Shuji ADACHI ¹ ^, ^*

Author Information & Copyright ▼

¹Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan

^*Corresponding author: Shuji Adachi, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan, Fax: +81-75-753-6285, E-mail: adachi@kais.kyoto-u.ac.jp, http://www.bioeng.kais.kyoto-u.ac.jp

ⓒ Copyright 2001 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: May 31, 2001