Browse

약한 산처리가 팥 및 고구마 전분의 겔 특성에 미치는 영향
The Effect of mild acid treatment on gelling properties of adzuki bean and sweet potato starches

Cited 0 time in Web of Science Cited 0 time in Scopus
Authors
김내언
Advisor
안승요
Issue Date
1997
Publisher
서울대학교 대학원
Keywords
팥 전분adzuki bean starch고구마 전분sweet potato starch산처리 전분acid-treated starch전분 겔starch gel텍스처texture
Description
학위논문(박사)--서울대학교 대학원 :식품영양학과,1997.
Language
Korean
URI
http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000079600

http://hdl.handle.net/10371/52926
Files in This Item:
There are no files associated with this item.
Appears in Collections:
College of Human Ecology (생활과학대학)Dept. of Food and Nutrition (식품영양학과)Theses (Ph.D. / Sc.D._식품영양학과)
  • mendeley

Items in S-Space are protected by copyright, with all rights reserved, unless otherwise indicated.

Browse