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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
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Jin Woo Lee
- 서명/저자
- Effects of Soaking Solution on Molecular Properties, Solubility, Liquid Holding Capacity, and Viscosity of Soybean Proteins during the Chongkukjang Fermentation / Jin Woo Lee
- 발행사항
- 서울 : 한국식품과학회, 2004.
- 형태사항
- pp. 695-699
- 주기사항
- 참고문헌수록
- 원문정보
- 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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