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Effect of anions on cold-set gelation of soy protein : 대두 단백질 cold gel 형성에 끼치는 음이온의 효과
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | 문태화 | - |
| dc.contributor.author | 김대근 | - |
| dc.date.accessioned | 2019-07-09T16:16:01Z | - |
| dc.date.available | 2019-07-09T16:16:01Z | - |
| dc.date.issued | 2011-02 | - |
| dc.identifier.other | 000000030175 | - |
| dc.identifier.uri | https://hdl.handle.net/10371/157497 | - |
| dc.identifier.uri | http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000030175 | ko_KR |
| dc.description | 학위논문 (석사)-- 서울대학교 대학원 : 농생명공학부, 2011.2. 문태화. | - |
| dc.format.extent | v, 37장 | - |
| dc.language.iso | eng | - |
| dc.publisher | 서울대학교 대학원 | - |
| dc.subject | 콩 단백질 | - |
| dc.subject | 음이온 | - |
| dc.subject | 호프마이스터 | - |
| dc.subject | 젤화 | - |
| dc.subject | 프랙탈 | - |
| dc.subject | 물성 | - |
| dc.subject | Soy protein | - |
| dc.subject | Cold-set gelation | - |
| dc.subject | Fractal dimension | - |
| dc.title | Effect of anions on cold-set gelation of soy protein | - |
| dc.title.alternative | 대두 단백질 cold gel 형성에 끼치는 음이온의 효과 | - |
| dc.type | Thesis | - |
| dc.type | Dissertation | - |
| dc.description.degree | Master | - |
| dc.contributor.affiliation | 농생명공학부 | - |
| dc.date.awarded | 2011-02 | - |
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