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Improving the Surface Functionality of Curdlan by Conjugation with Unfolding Protein through Naturally Occurring Maillard Reaction
Improving the Surface Functionality of Curdlan by Conjugation with Unfolding Protein through Naturally Occurring Maillard Reaction
Detailed Information
- 자료유형
- 기사
- ISSN
- 1226332X
- 서명/저자
- Improving the Surface Functionality of Curdlan by Conjugation with Unfolding Protein through Naturally Occurring Maillard Reaction / Soichiro Nakamura , Masahiro Ogawa, Hiroki Saeki, Masayoshi Saito, Satoko Miyasaka, Junya Hata, Naoko Adachi, Jae-Kwan Hwang
- 발행사항
- 서울 : 한국식품영양과학회, 2000.
- 형태사항
- pp. 200-204
- 주기사항
- 참고문헌 수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60255131
MARC
008200320s2000 ulk aa kor■022 ▼a1226332X
■1001 ▼aSoichiro Nakamura
■24510▼aImproving the Surface Functionality of Curdlan by Conjugation with Unfolding Protein through Naturally Occurring Maillard Reaction ▼dSoichiro Nakamura▼eMasahiro Ogawa, Hiroki Saeki, Masayoshi Saito, Satoko Miyasaka, Junya Hata, Naoko Adachi, Jae-Kwan Hwang
■260 ▼a서울▼b한국식품영양과학회▼c2000.
■300 ▼app. 200-204
■500 ▼a참고문헌 수록
■7001 ▼aMasahiro Ogawa, Hiroki Saeki, Masayoshi Saito, Satoko Miyasaka, Junya Hata, Naoko Adachi, Jae-Kwan Hwang
■773 ▼tJournal of Food Scinece and Nutrition(한국식품영양과학회)▼gVolume 5 Number 4 (2000)▼d2000, 12
■856 ▼uhttp://www.pnfs.or.kr/
■SIS ▼aS018375▼b60059665▼h8▼s2▼fP
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