서브메뉴
검색
Effect if Guar Gum, Carrageenan and Calcium Chloride on Foaming Properties of Soy Protein Isolate
Effect if Guar Gum, Carrageenan and Calcium Chloride on Foaming Properties of Soy Protein Isolate
Detailed Information
- Material Type
- 기사
- ISSN
- 12267708
- Author
- Sang K. Park
- Title/Author
- Effect if Guar Gum, Carrageenan and Calcium Chloride on Foaming Properties of Soy Protein Isolate / Sang K. Park ; Ji Mi Cho, Chong Ouk Rhee
- Publish Info
- 서울 : 한국식품과학회, 2001.
- Material Info
- pp. 257 - 260 (4 pages
- General Note
- 참고문헌수록
- Added Entry-Personal Name
- Ji Mi Cho, Chong Ouk Rhee
- Electronic Location and Access
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60258541
MARC
008200630s2001 ulk aa eng■022 ▼a12267708
■1001 ▼aSang K. Park
■24510▼aEffect if Guar Gum, Carrageenan and Calcium Chloride on Foaming Properties of Soy Protein Isolate ▼dSang K. Park▼eJi Mi Cho, Chong Ouk Rhee
■260 ▼a서울▼b한국식품과학회▼c2001.
■300 ▼app. 257 - 260 (4 pages
■500 ▼a참고문헌수록
■7001 ▼aJi Mi Cho, Chong Ouk Rhee
■773 ▼tFood Science and Biotechnology▼gVolume10. Number3. (2001 June)▼d2001, 06
■856 ▼uwww.kosfost.or.kr
■SIS ▼aS011422▼b60050258▼h8▼s2▼fP
Preview
Export
ChatGPT Discussion
AI Recommended Related Books
Detail Info.
- Reservation
- Not Exist
- My Folder
- Reference Materials for Thesis Writing
- Reference Materials for Research Ethics
- Job-Related Books
