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Evaluation of Textural Characteristics of Heat-induced Soy Protein Gels
Evaluation of Textural Characteristics of Heat-induced Soy Protein Gels
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 서명/저자
- Evaluation of Textural Characteristics of Heat-induced Soy Protein Gels / Il-Jun Kang, Tomohiko Mori
- 발행사항
- 서울 : Korean Societyof Food Science&Technology, 2004.
- 형태사항
- pp. 1-5
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60062520
MARC
008060116s2004 ULKa a ENG■022 ▼a12267708
■245 ▼aEvaluation of Textural Characteristics of Heat-induced Soy Protein Gels▼dIl-Jun Kang, Tomohiko Mori
■260 ▼a서울▼bKorean Societyof Food Science&Technology▼c2004.
■300 ▼app. 1-5
■653 ▼aEVALUATION▼aTEXTURAL▼aCHARACTERISTICS▼aHEATINDUCED▼aSOY▼aPROTEIN▼aGELS
■700 ▼aIl-Jun Kang, Tomohiko Mori
■773 ▼tFood Science and Biotechnology▼gVolume13. Number1. (2004 February)▼d2004, 02
■SIS ▼aS011438▼b60050258▼h8▼s2
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