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Effect of pH on rheological properties of thickened waters with different food thickeners
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 유병승 | - |
| dc.date.accessioned | 2024-10-30T16:43:40Z | - |
| dc.date.available | 2024-10-30T16:43:40Z | - |
| dc.date.issued | 2015-09-12 | - |
| dc.identifier.uri | https://scholarworks.dongguk.edu/handle/sw.dongguk/51410 | - |
| dc.title | Effect of pH on rheological properties of thickened waters with different food thickeners | - |
| dc.type | Conference | - |
| dc.citation.startPage | 465 | - |
| dc.citation.endPage | 465 | - |
| dc.citation.conferenceName | 제21회 일본섭식연하재활학회 학술대회 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | 국립경도국제회관 | - |
| dc.citation.conferenceDate | 2015-09-11 ~ 2015-09-12 | - |
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