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Effects of Soaking Solution on Molecular Properties, Solubility, Liquid Holding Capacity, and Viscosity of Soybean Proteins during the Chongkikjang F
Effects of Soaking Solution on Molecular Properties, Solubility, Liquid Holding Capacity, and Viscosity of Soybean Proteins during the Chongkikjang F
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Effects of Soaking Solution on Molecular Properties, Solubility, Liquid Holding Capacity, and Viscosity of Soybean Proteins during the Chongkikjang Fermentation / Jin Woo Lee
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2004.
- 형태사항
- pp. 695-699
- 키워드
- EFFECTS SOAKING SOLUTION MOLECULAR PROPERTIES SOLUBILITY LIQUID HOLDING CAPACITY VISCOSITY SOYBEAN PROTEINS CHONGKIKJANG FERMENTATION
- 기타저자
- Jin Woo Lee
- 모체레코드
- 모체정보확인
- Control Number
- shingu:222911
MARC
008050113s2004 ULKa a ENG■022 ▼a12267708
■245 ▼aEffects of Soaking Solution on Molecular Properties, Solubility, Liquid Holding Capacity, and Viscosity of Soybean Proteins during the Chongkikjang Fermentation▼dJin Woo Lee
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2004.
■300 ▼app. 695-699
■653 ▼aEFFECTS▼aSOAKING▼aSOLUTION▼aMOLECULAR▼aPROPERTIES▼aSOLUBILITY▼aLIQUID▼aHOLDING▼aCAPACITY▼aVISCOSITY▼aSOYBEAN▼aPROTEINS▼aCHONGKIKJANG▼aFERMENTATION
■700 ▼aJin Woo Lee
■773 ▼tFood Science and Biotechnology▼g2004년 12월호 (제13권 6호)▼d2004, 12
■SIS ▼aS024652▼b63688▼h4▼s2▼fP
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