서울대학교 식품바이오융합연구소 (CFB) - 김용노 (Food Sci. Biotechnol., Vol24(2): 513-520, 2015)

논문

제목: 김용노 (Food Sci. Biotechnol., Vol24(2): 513-520, 2015)

작성일: 2016-02-11
조회수: 97

Saehun Mun, Yongdoo Choi, Yong-Ro Kim

Lipase Digestibility of the Oil Phase in a Water-in-oil-in-water
Emulsion

Food Sci. Biotechnol.

KoSFoST and Springer

Vol. 24, No. 2
(2015)

513-520

첨부파일:

김용노_문세훈_20150424_SCI.pdf (369.56KB)

다음글: 김용노 (LWT - Food Science and Technology, Vol62: 1091-1098, 2015); / 연구소; Phuong Lan Tran, Dang Hai Dang Nguyen, Viet Ha Do, Young-Lim Kim, Sunghoon Park, Sang-Ho Yoo, Suyong Lee, Yong-Ro Kim Physicochemical properties of native and partially gelatinized high-amylose jackfruit (Artocarpus heterophyllus Lam.) seed starch LWT..

이전글: 김용노 (Food Chemistry, Vol173: 454-461, 2015); / 연구소; Saehun Mun, Yong-Ro Kim, David Julian McClementsControl of β-carotene bioaccessibility using starch-based filled hydrogelsFood ChemistryElsevier Ltd.Vol. 173 (2015)454-461

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