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Effects of Soaking Solution on Molecular Properties, Solubility, Liquid Holding Capacity, and Viscosity of Soybean Proteins during the Chongkukjang Fermentation
Effects of Soaking Solution on Molecular Properties, Solubility, Liquid Holding Capacity, and Viscosity of Soybean Proteins during the Chongkukjang Fermentation
Detailed Information
- Material Type
- 기사
- ISSN
- 12267708
- Author
- Jin Woo Lee
- Title/Author
- Effects of Soaking Solution on Molecular Properties, Solubility, Liquid Holding Capacity, and Viscosity of Soybean Proteins during the Chongkukjang Fermentation / Jin Woo Lee
- Publish Info
- 서울 : 한국식품과학회, 2004.
- Material Info
- pp. 695-699
- General Note
- 참고문헌수록
- Electronic Location and Access
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60259264
MARC
008200710s2004 ulk aa eng■022 ▼a12267708
■1001 ▼aJin Woo Lee
■24510▼aEffects of Soaking Solution on Molecular Properties, Solubility, Liquid Holding Capacity, and Viscosity of Soybean Proteins during the Chongkukjang Fermentation▼dJin Woo Lee
■260 ▼a서울▼b한국식품과학회▼c2004.
■300 ▼app. 695-699
■500 ▼a참고문헌수록
■773 ▼tFood Science and Biotechnology▼gVolume13. Number6. (2004 December)▼d2004, 12
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS011443▼b60050258▼h8▼s2▼fP
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