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

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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

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학술대회 및 심포지엄

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

한국산업식품공학회 (Korean Society for Food Engineering)

저자

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