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Formation and characterization of soy protein cold-set gel in a simple food system : 단순식품계에서 콩단백질 cold-set gel의 형성과 특성
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | 문태화 | - |
| dc.contributor.author | 조재훈 | - |
| dc.date.accessioned | 2010-06-04T03:59:44Z | - |
| dc.date.available | 2010-06-04T03:59:44Z | - |
| dc.date.copyright | 2006. | - |
| dc.date.issued | 2006 | - |
| dc.identifier.uri | http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000047980 | - |
| dc.identifier.uri | https://hdl.handle.net/10371/67348 | - |
| dc.description | Thesis(master`s)--서울대학교 대학원 :농생명공학부,2006. | ko |
| dc.format.extent | v, 35 leaves | ko |
| dc.language.iso | en | en |
| dc.publisher | 서울대학교 대학원 | en |
| dc.subject | 실온형성겔 | ko |
| dc.subject | cold-set gel | ko |
| dc.subject | 글라이신 | ko |
| dc.subject | glycinin | ko |
| dc.subject | 베타콘글라이시닌 | ko |
| dc.subject | β-conglycinin | ko |
| dc.subject | 유변학 | ko |
| dc.subject | rheology | ko |
| dc.subject | MALLS | ko |
| dc.subject | MALLS | ko |
| dc.subject | near-UV circular dichroism | ko |
| dc.subject | near-UV circular dichroism | ko |
| dc.title | Formation and characterization of soy protein cold-set gel in a simple food system | en |
| dc.title.alternative | 단순식품계에서 콩단백질 cold-set gel의 형성과 특성 | en |
| dc.type | Thesis | en |
| dc.contributor.department | 농생명공학부 | - |
| dc.description.degree | Master | ko |
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