Effects of preparation conditions on physical properties of calcium alginate gel beads: A modeling study by response surface methodology - koreascholar

논문 상세보기

Effects of preparation conditions on physical properties of calcium alginate gel beads: A modeling study by response surface methodology

Chungeun Jeong, Suengmok Cho, Seon-Bong Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/374626

모든 회원에게 무료로 제공됩니다.

한국수산해양기술학회 학술발표대회

2018년 한국수산과학총연합회 추계 국제학술대회 (2018.11)
p.135

한국수산해양기술학회(구 한국어업기술학회) (The Korean Society of Fisheriers and Ocean Technology)

저자

Chungeun Jeong(Department of Food Science and Technology, Pukyong National University)
Suengmok Cho(Department of Food Science and Technology, Pukyong National University)
Seon-Bong Kim(Department of Food Science and Technology, Pukyong National University)

같은 권호 다른 논문