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Effects of Low- and High-methylated Pectin on Rheological Properties and In Vitro Starch Digestibility In Wheat Flour Gel System
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 이현규 | - |
| dc.date.accessioned | 2021-08-03T11:52:02Z | - |
| dc.date.available | 2021-08-03T11:52:02Z | - |
| dc.date.issued | 2013-08-28 | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/47149 | - |
| dc.title | Effects of Low- and High-methylated Pectin on Rheological Properties and In Vitro Starch Digestibility In Wheat Flour Gel System | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | 2013년 한국식품과학회 학술심포지움 및 학술대회 | - |
| dc.citation.conferencePlace | 천안 예술의전당 | - |
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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)