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Quality Characteristics of Soy Protein-based Meat Analogue Prepared with Various Types of Vegetable Oil

Junhwan Bae, Honggyun Kim, Gihyun Wi, SangYoon Lee, Jiseon Lee, Dong Hyeon Park, YunJung Lee, Eunji Kwak, Hayeong Jeong, Hyerin Shin, Guhyun Kang, Yura Ji, Hyo Tae Kim, Youngjae Cho, Mi-Jung Choi
  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/373557
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학술대회 및 심포지엄
2019 (사)한국산업식품공학회 춘계 정기총회 및 학술대회 (2019.04)
p.159
한국산업식품공학회 (Korean Society for Food Engineering)
저자
  • Junhwan Bae(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Honggyun Kim(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Gihyun Wi(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • SangYoon Lee(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Jiseon Lee(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Dong Hyeon Park(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • YunJung Lee(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Eunji Kwak(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Hayeong Jeong(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Hyerin Shin(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Guhyun Kang(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Yura Ji(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Hyo Tae Kim(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Youngjae Cho(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Mi-Jung Choi(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
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