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Quality Characteristics of Soy Protein-based Meat Analogue Prepared with Various Types of Vegetable Oil

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  • URLhttps://db.koreascholar.com/Article/Detail/373557
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한국산업식품공학회 (Korean Society for Food Engineering)
저자
  • Junhwan Bae(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Honggyun Kim(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Gihyun Wi(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • SangYoon Lee(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Jiseon Lee(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Dong Hyeon Park(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • YunJung Lee(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Eunji Kwak(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Hayeong Jeong(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Hyerin Shin(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Guhyun Kang(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Yura Ji(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Hyo Tae Kim(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Youngjae Cho(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Mi-Jung Choi(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)