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
|
|
FullTexts / Linksout information
|
|
|
|
Listed journal information
|
|
|