Changes of Flavor and Textural Properties by β-cyclodextrin Complexations in Isolated Soy Protein Based Yuba Film Formation - koreascholar

논문 상세보기

Changes of Flavor and Textural Properties by β-cyclodextrin Complexations in Isolated Soy Protein Based Yuba Film Formation

Young-Chan Yun, Eun-Jung Lee, Geun-Pyo Hong

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/383422

모든 회원에게 무료로 제공됩니다.

학술대회 및 심포지엄

2019 (사)한국산업식품공학회 추계 정기총회 및 학술대회 (2019.10)
p.152

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Young-Chan Yun(Department of Food Science and Biotechnology, Sejong University)
Geun-Pyo Hong(Department of Food Science and Biotechnology, Sejong University)
Eun-Jung Lee(Department of Food Science and Biotechnology, Sejong University)

같은 권호 다른 논문