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Effect of Sugar Type on Rheological Properties of High-methoxly Pectin Gels
Effect of Sugar Type on Rheological Properties of High-methoxly Pectin Gels
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Byoung Seung Yoo
- 서명/저자
- Effect of Sugar Type on Rheological Properties of High-methoxly Pectin Gels / Byoung Seung Yoo , 공저 Dong Ryeol Yoo , Yong Ro Kim , Seung Taik Lim
- 발행사항
- 서울 : 한국식품과학회, 2003.
- 형태사항
- pp. 316-319
- 주기사항
- 참고문헌수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60259025
MARC
008200709s2003 ulk aa eng■022 ▼a12267708
■1001 ▼aByoung Seung Yoo
■24510▼aEffect of Sugar Type on Rheological Properties of High-methoxly Pectin Gels▼dByoung Seung Yoo▼e공저 Dong Ryeol Yoo , Yong Ro Kim , Seung Taik Lim
■260 ▼a서울▼b한국식품과학회▼c2003.
■300 ▼app. 316-319
■500 ▼a참고문헌수록
■7001 ▼aDong Ryeol Yoo , Yong Ro Kim , Seung Taik Lim
■773 ▼tFood Science and Biotechnology▼gVolume12. Number3. (2003 June)▼d2003, 06
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS011434▼b60050258▼h8▼s2▼fP
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