Strategy to formulate low-salt curry sauce using W/O/W double emulsion

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한국산업식품공학회 (Korean Society for Food Engineering)

저자

Seungtak Jeon(Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Republic of Korea)
Woongjun Hwang(Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Republic of Korea)
Ji Sun Lee(Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Republic of Korea)
SangYoon Lee(Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Republic of Korea)
Mi-Jung Choi(Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Republic of Korea)

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