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김용노 (Food Chemistry, Vol157: 77-83, 2014)
작성일
2015-02-09
조회수
76


Saehun Mun, Yongdoo Choi, Sunghoon Park, Jeonghee Surh, Yong-Ro Kim

Release properties of gel-type W/O/W encapsulation system prepared
using enzymatically-modified starch

Food Chemistry

Elsevier Ltd

Vol. 157 (2014)

77-83

 첨부파일:
김용노-문세훈-201408-SCI.pdf (1.60MB)
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