Effects of high hydrostatic pressure, holding time and moisture content on pressure induced gelatinization and pressure annealing treatment (PAT) - koreascholar

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Effects of high hydrostatic pressure, holding time and moisture content on pressure induced gelatinization and pressure annealing treatment (PAT)

Sang-Jin Ye, Byung-Yong Kim, Moo-Yeol Baik

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/414748

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학술대회 및 심포지엄

2021 (사)한국산업식품공학회 추계 정기총회 및 학술대회 (2021.10)
p.219

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Sang-Jin Ye(Department of Food Science and Biotechnology, KyungHee University)
Byung-Yong Kim(Department of Food Science and Biotechnology, KyungHee University)
Moo-Yeol Baik(Department of Food Science and Biotechnology, KyungHee University)

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