Preparation and characterization of high internal phase double emulsion (HIPDE) for saltiness enhancement - koreascholar

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Preparation and characterization of high internal phase double emulsion (HIPDE) for saltiness enhancement

Yeong Mi Byeon, Jiseon Lee, Mi-Jung Choi

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/418147

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학술대회 및 심포지엄

2022 (사)한국산업식품공학회 추계 정기총회 및 학술대회 (2022.11)
p.179

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Yeong Mi Byeon(Department of Food Science and Biotechnology of Animal Resources, Konkuk Univ)
Jiseon Lee(Department of Food Science and Biotechnology of Animal Resources, Konkuk Univ)
Mi-Jung Choi(Department of Food Science and Biotechnology of Animal Resources, Konkuk Univ)

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