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수분활성도를 달리한 모형식품분말의 압축성 및 응력이완 KCI 등재

Compressibility and Relaxation Patterns of Model Food Powder at Different Water Activity Levels

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  • URLhttps://db.koreascholar.com/Article/Detail/286839
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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
저자
  • Kyu-Sup Chang(Department of Food Science and Technology, Chungnam National University) | 장규섭 Corresponding author
  • Dong-Woo Kim(Department of Food Technology, Joongkyoung Technical College) | 김동우
  • Suk-Shin Kim(Department of Food Science and Nutrition, The Catholic University of Korea) | 김석신