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Optimization of process conditions for the emulsification of rice bran oil using response surface methodology
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 이현규 | - |
| dc.date.accessioned | 2021-08-02T12:59:36Z | - |
| dc.date.available | 2021-08-02T12:59:36Z | - |
| dc.date.issued | 2019-06-28 | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/16710 | - |
| dc.title | Optimization of process conditions for the emulsification of rice bran oil using response surface methodology | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | 2019 Korean Society of Food Science and Technology Int | - |
| dc.citation.conferencePlace | Songdo Convensia, Incheon, Korea | - |
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Collections - 서울 생활과학대학 > 서울 식품영양학과 > 2. Conference Papers
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Related Researcher
- Lee, Hyeon Gyu
- COLLEGE OF HUMAN ECOLOGY (DEPARTMENT OF FOOD & NUTRITION)