Effect of heat treatment on physicochemical and structural properties of black bean and mung bean protein isolates - koreascholar

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Effect of heat treatment on physicochemical and structural properties of black bean and mung bean protein isolates

Yoohee Choi, Jiseon Lee, Mi-Jung Choi

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/421273

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학술대회 및 심포지엄

2023 (사)한국산업식품공학회 춘계 정기총회 및 학술대회 (2023.04)
p.145

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Yoohee Choi(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Jiseon Lee(Carbohydrate Bioproduct Research Center, Sejong University)
Mi-Jung Choi(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)

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