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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.advisor문태화-
dc.contributor.author조재훈-
dc.date.accessioned2010-06-04T03:59:44Z-
dc.date.available2010-06-04T03:59:44Z-
dc.date.copyright2006.-
dc.date.issued2006-
dc.identifier.urihttp://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000047980-
dc.identifier.urihttps://hdl.handle.net/10371/67348-
dc.descriptionThesis(master`s)--서울대학교 대학원 :농생명공학부,2006.ko
dc.format.extentv, 35 leavesko
dc.language.isoenen
dc.publisher서울대학교 대학원en
dc.subject실온형성겔ko
dc.subjectcold-set gelko
dc.subject글라이신ko
dc.subjectglycininko
dc.subject베타콘글라이시닌ko
dc.subjectβ-conglycininko
dc.subject유변학ko
dc.subjectrheologyko
dc.subjectMALLSko
dc.subjectMALLSko
dc.subjectnear-UV circular dichroismko
dc.subjectnear-UV circular dichroismko
dc.titleFormation and characterization of soy protein cold-set gel in a simple food systemen
dc.title.alternative단순식품계에서 콩단백질 cold-set gel의 형성과 특성en
dc.typeThesisen
dc.contributor.department농생명공학부-
dc.description.degreeMasterko
Appears in Collections:
College of Agriculture and Life Sciences (농업생명과학대학)Dept. of Food and Animal Biotechnology (식품·동물생명공학부)Theses (Master's Degree_식품·동물생명공학부)
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