논문 상세보기

Effect of simulated chewing conditions with artificial saliva on the oral breakdown of corn starch gels

  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/367389
모든 회원에게 무료로 제공됩니다.
한국산업식품공학회 (Korean Society for Food Engineering)
저자
  • Heesu Kim(Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University)
  • Suyong Lee(Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University)