연구동향 분석

Optimization of Extrusion Variables for Improving the Qualities of Textured Vegetable Protein with Green Tea Using Response Surface Methodology

Xuelian Ma 구본엽 류기형 2018년

논문상세정보
    • 저자 Xuelian Ma 구본엽 류기형
    • 제어번호 105120120
    • 학술지명 산업 식품공학
    • 권호사항 Vol. 22 No. 1 [ 2018 ]
    • 발행처 한국산업식품공학회
    • 발행처 URL http://foodeng.or.kr/
    • 자료유형 학술저널
    • 수록면 1-8
    • 언어 English
    • 출판년도 2018
    • 등재정보 KCI등재
    • 판매처
    유사주제 논문( 0)
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' Optimization of Extrusion Variables for Improving the Qualities of Textured Vegetable Protein with Green Tea Using Response Surface Methodology' 의 참고문헌

  • 글루텐 함량과 수분 함량이 압출성형 분리대두단백의 조직화에 미치는 영향
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