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생물공정시스템 연구실Bioprocess Systems Laboratory

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Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum

Home Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum

Home Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum

Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum

저자

Saehun Mun, Young-Lim Kim, Choon-Gil Kang, Kwan-Hwa Park, Jae-Yong Shim, Yong-Ro Kim

저널 정보

International journal of biological macromolecules, 44(5), 400-407

출간연도

2009

링크