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2001
Effect of guar gum, carrageenan and calcium chloride on foaming properties of soy protein isolate
Effect of guar gum, carrageenan and calcium chloride on foaming properties of soy protein isolate
한국식품과학회
조지미 외 1명
논문정보
- Publisher
- Food Science and Biotechnology
- Issue Date
- 2001-06-30
- Keywords
- -
- Citation
- -
- Source
- -
- Journal Title
- -
- Volume
- Number
- Start Page
- 257
- End Page
- 260
- DOI
- ISSN
- 전남대학교
- KCI
- Food Science and Biotechnology
저자 정보
| 이름 | 소속 |
|---|---|
| 조지미 | 식품공학과 |