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Effect of hydrocolloid gels prepared with different starch sources on masticatory properties and in vitro digestibility
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 신원선 | - |
| dc.date.accessioned | 2021-08-03T06:16:33Z | - |
| dc.date.available | 2021-08-03T06:16:33Z | - |
| dc.date.issued | 2016-07-05 | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/36026 | - |
| dc.title | Effect of hydrocolloid gels prepared with different starch sources on masticatory properties and in vitro digestibility | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | International Conference on Food Oral Processing | - |
| dc.citation.conferencePlace | The SwissTech Convention Center in Lausanne, Switzerland | - |
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Collections - 서울 생활과학대학 > 서울 식품영양학과 > 2. Conference Papers
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Related Researcher
- Shin, Weon Sun
- COLLEGE OF HUMAN ECOLOGY (DEPARTMENT OF FOOD & NUTRITION)