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Characteristics of emulsion-gel formed by microbial transglutaminase : 단백질 가교결합효소를 이용한 emulsion-gel의 특성
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- Authors
- Advisor
- 문태화
- Issue Date
- 2005
- Publisher
- 서울대학교 대학원
- Keywords
- microbial transglutaminase ; sodium caseinate ; soy protein isolate ; emulsion-gel ; aroma compounds
- Description
- Thesis(master`s)--서울대학교 대학원 :농생명공학부,2005.
- Language
- English
- URI
- http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000051514
https://hdl.handle.net/10371/67404
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- There are no files associated with this item.
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