돈피 젤라틴을 첨가한 유화형 소시지의 이화학적 특성 연구

@article{2016,
  title={돈피 젤라틴을 첨가한 유화형 소시지의 이화학적 특성 연구},
  author={박신영 and 김계웅 and 김학연},
  journal={Journal of The Korean Society of Food Science and Nutrition},
  year={2016},
  volume={45},
  pages={209-214}
}
  • 박신영, 김계웅, 김학연
  • Published 29 February 2016
  • Materials Science, Chemistry
  • Journal of The Korean Society of Food Science and Nutrition
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We determined the optimum pretreatment conditions such as pH and time for swelling duck feet and investigated the effects of the extracting method, such as water bath (WB), pressure cooker (PC), and
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This study was conducted to investigate the physicochemical properties of mung bean starch and the quality characteristics of mung bean starch gels supplemented with gelatin and isolated soy protein
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