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Optimal processing conditions for hypoglycemic effect of Segoami and relationship between gel model system and real food
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 이현규 | - |
| dc.date.accessioned | 2021-08-03T03:29:40Z | - |
| dc.date.available | 2021-08-03T03:29:40Z | - |
| dc.date.issued | 2017-04-21 | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/33161 | - |
| dc.title | Optimal processing conditions for hypoglycemic effect of Segoami and relationship between gel model system and real food | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | 한국산업식품공학회 2017년도 춘계 학술대회 및 심포지엄 | - |
| dc.citation.conferencePlace | 서울대학교 | - |
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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)