The effect of glucono-δ-lactone and transglutaminase on the physicochemical and textural properties of plant-based meat analogue - koreascholar

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The effect of glucono-δ-lactone and transglutaminase on the physicochemical and textural properties of plant-based meat analogue

Haesanna Kim, Jiseon Lee, Mi-Jung Choi

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/414752

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학술대회 및 심포지엄

2021 (사)한국산업식품공학회 추계 정기총회 및 학술대회 (2021.10)
p.221

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Mi-Jung Choi(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Jiseon Lee(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Haesanna Kim(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)

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