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Effect of Sugar Type on Rheological Properties of High-methoxly Pectin Gels
Effect of Sugar Type on Rheological Properties of High-methoxly Pectin Gels
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Effect of Sugar Type on Rheological Properties of High-methoxly Pectin Gels / Byoungesung Yoo ; Dongryeol Yoo
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2003.
- 형태사항
- pp. 316-319
- 기타저자
- Byoungesung Yoo
- 기타저자
- Dongryeol Yoo
- 모체레코드
- 모체정보확인
- Control Number
- shingu:192339
MARC
008030711s2003 ULKa a ENG■022 ▼a12267708
■245 ▼aEffect of Sugar Type on Rheological Properties of High-methoxly Pectin Gels▼dByoungesung Yoo▼eDongryeol Yoo
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2003.
■300 ▼app. 316-319
■653 ▼aEFFECT▼aSUGAR▼aTYPE▼aRHEOLOGICAL▼aPROPERTIES▼aHIGHMETHOXLY▼aPECTIN▼aGELS
■700 ▼aByoungesung Yoo
■700 ▼aDongryeol Yoo
■773 ▼tFood Science and Biotechnology▼g2003년 6월호 (제12권 3호)▼d2003, 06
■SIS ▼aS020101▼b63688▼h4▼s2▼fP
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