Xanthan과 guar gum 첨가가 찹쌀전분의 레올로지 특성에 미치는 영향

유병승

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Xanthan과 guar gum 첨가가 찹쌀전분의 레올로지 특성에 미치는 영향

Authors: 유병승

Issue Date: 19-Jun-2008

URI: https://scholarworks.dongguk.edu/handle/sw.dongguk/41929

Place: 대한민국
김대중컨벤션센터

Conference Date: 2008-06-18 ~ 2008-06-20

Conference Name: 한국식품과학회 제75차 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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