Guar gum 첨가가 도토리 가루의 유동특성에 미치는 영향

유병승

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Guar gum 첨가가 도토리 가루의 유동특성에 미치는 영향

Authors: 유병승

Issue Date: 23-Jun-2004

URI: https://scholarworks.dongguk.edu/handle/sw.dongguk/31807

Place: 대한민국
용평리조트, 용평

Conference Date: 2004-06-23 ~ 2004-06-25

Conference Name: 2004년 한국식품과학회 제 71차 학술대회

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Appears in Collections: College of Life Science and Biotechnology > Department of Food Science & Biotechnology > 2. Conference Papers

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