Investigating the Effect of κ-Carrageenan And Methyl Cellulose on the Rheological Properties and Stability of Gelled Single and Double Emulsion as an Animal Fat Replacement - koreascholar

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Investigating the Effect of κ-Carrageenan And Methyl Cellulose on the Rheological Properties and Stability of Gelled Single and Double Emulsion as an Animal Fat Replacement

Gihyun Wi, Youngjae Cho, Mi-Jung Choi

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/399212

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학술대회 및 심포지엄

2020 (사)한국산업식품공학회 춘계 학술대회 (2020.08)
p.61

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Gihyun Wi(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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