The Properties of Gels made of Mung Bean Starch with Konjac Glucomannan - koreascholar

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The Properties of Gels made of Mung Bean Starch with Konjac Glucomannan

Ka-Young Song, Hyeonbin O, So Yeon Shin, Phyrim Lee, Si Yeon Kim, Young-Soon Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/372992

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한국식생활문화학회학술대회 논문집

2018 춘계연합학술대회 -㈔한국식품조리과학회·㈔한국식생활문화학회·㈔동아시아식생활학회- (2018.06)
p.166

한국식생활문화학회 (The Korean Society Of Food Culture)

저자

Ka-Young Song(Dept. Food and Nutrition, Korea University)
Hyeonbin O(Dept. Food and Nutrition, Korea University)
So Yeon Shin(Dept. Food and Nutrition, Korea University)
Phyrim Lee(Dept. Food and Nutrition, Korea University)
Si Yeon Kim(Dept. Food and Nutrition, Korea University)
Young-Soon Kim(Dept. Food and Nutrition, Korea University)

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