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변성고구마전분 첨가가 surimi sol과 gel의 레올로지 특성에 미치는 영향
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 유병승 | - |
| dc.date.accessioned | 2024-10-30T06:02:42Z | - |
| dc.date.available | 2024-10-30T06:02:42Z | - |
| dc.date.issued | 2008-06-19 | - |
| dc.identifier.uri | https://scholarworks.dongguk.edu/handle/sw.dongguk/41931 | - |
| dc.title | 변성고구마전분 첨가가 surimi sol과 gel의 레올로지 특성에 미치는 영향 | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | 한국식품과학회 제75차 학술대회 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | 김대중컨벤션센터 | - |
| dc.citation.conferenceDate | 2008-06-18 ~ 2008-06-20 | - |
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