Surface Shear Viscosity as Affected by Protein-Surfactant Interactions - koreascholar

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Surface Shear Viscosity as Affected by Protein-Surfactant Interactions KCI 등재

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/286224

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산업식품공학 (Food Engineering Progress)

제7권 제3호 (2003.08)
pp.174-183

한국산업식품공학회 (Korean Society for Food Engineering)

키워드

Surface shear viscosity ß-Iactoglobulin SDS Sp-80 heat treatment pH effects

저자

Soon-Taek Hong(Division of Food & Cooking, Howon University) Corresponding author

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