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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
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Sang K. Park
- 서명/저자
- Effect if Guar Gum, Carrageenan and Calcium Chloride on Foaming Properties of Soy Protein Isolate / Sang K. Park , Ji Mi Cho, Chong Ouk Rhee
- 발행사항
- 서울 : 한국식품과학회, 2001.
- 형태사항
- pp. 257 - 260 (4 pages
- 주기사항
- 참고문헌수록
- 원문정보
- 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
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