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Sodium hypochlorite로 산화된 옥수수 전분의 이화학적 및 리올로지 특성 : Physicochemical and rheological properties of hypochlorite oxidized corn starch

DC Field Value Language
dc.contributor.advisor안승요-
dc.contributor.author한진숙-
dc.date.accessioned2010-02-09T04:38:38Z-
dc.date.available2010-02-09T04:38:38Z-
dc.date.copyright1996.-
dc.date.issued1996-
dc.identifier.urihttp://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000082684kog
dc.identifier.urihttps://hdl.handle.net/10371/52913-
dc.description학위논문(박사)--서울大學校 大學院 :食品營養學科,1996.ko
dc.format.extentxi, 143 장ko
dc.language.isokoko
dc.publisher서울大學校 大學院ko
dc.subjectcorn starchko
dc.subject옥수수 전분ko
dc.subjectsodium hypochloriteko
dc.subject산화 전분ko
dc.subjectoxidized starchko
dc.subject산화 반응 속도ko
dc.subjectrate of oxidationko
dc.subject동적 점탄성 측정ko
dc.subjectdynamic viscoelasticko
dc.subject리올로지 특성ko
dc.titleSodium hypochlorite로 산화된 옥수수 전분의 이화학적 및 리올로지 특성ko
dc.title.alternativePhysicochemical and rheological properties of hypochlorite oxidized corn starchko
dc.typeThesis-
dc.contributor.department食品營養學科-
dc.description.degreeDoctorko
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