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Comparing physicochemical and textural properties of soy protein and pea protein meat analogue to boston butt

  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/418148
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한국산업식품공학회 (Korean Society for Food Engineering)
저자
  • Chaerin Ryoo(Department of Agricultural Biotechnology, Seoul National University)
  • Hyunwoo Choi(Department of Agricultural Biotechnology, Seoul National University)
  • Hong Il Yoon(Department of Agricultural Biotechnology, Seoul National University)
  • Jungwoo Hahn(K-BIO KIURI Center, Seoul National University)
  • Young Jin Choi(Department of Agricultural Biotechnology, Seoul National University, Center for Food and Bioconvergence, Seoul National University, Research Institute for Agriculture and Life Sciences, Seoul National University)