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KMID : 0380620040360040594
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Korean Journal of Food Science and Technology
2004 Volume.36 No. 4 p.594 ~ p.597
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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
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박성용/Park SY
왕승현/진구복/김영대/Wang SH/Chin KB/Kim YD
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Abstract
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KEYWORD
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chitooligosaccharides, chitosan, salt soluble protein, SSP, viscosity, gel hardness
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