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Effect of Sugar Type on Rheological Properties of High-methoxy Pectin Gels
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 유병승 | - |
| dc.date.accessioned | 2024-10-30T01:47:08Z | - |
| dc.date.available | 2024-10-30T01:47:08Z | - |
| dc.date.issued | 2003-06-26 | - |
| dc.identifier.uri | https://scholarworks.dongguk.edu/handle/sw.dongguk/34244 | - |
| dc.title | Effect of Sugar Type on Rheological Properties of High-methoxy Pectin Gels | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | 한국식품과학회 제70차 학술발표회 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | 경주교육문화회관, 경주 | - |
| dc.citation.conferenceDate | 2003-06-26 ~ 2003-06-28 | - |
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