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KMID : 0380620040360040594
Korean Journal of Food Science and Technology
2004 Volume.36 No. 4 p.594 ~ p.597
Engineering/Processing/Sensory Evaluation : Rheological Properties of the Mixture and Heat-induced Gel Prepared from Pork Salt Soluble Protein in Combined with Water Soluble Chitooligosaccharide and Chitosan
¹Ú¼º¿ë/Park SY
¿Õ½ÂÇö/Áø±¸º¹/±è¿µ´ë/Wang SH/Chin KB/Kim YD
Abstract
KEYWORD
chitooligosaccharides, chitosan, salt soluble protein, SSP, viscosity, gel hardness
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