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서울대학교 식품공학 연구실
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Development of a Novel Technology for High-Moisture Textured Soy Protein Using a Vacuum Packaging and Pressurized Heat (Vacuum-Autoclaving) Treatment.
Development of a Novel Technology for High-Moisture Textured Soy Protein Using a Vacuum Packaging and Pressurized Heat (Vacuum-Autoclaving) Treatment.
저자
Hyun Woo Choi, Chaerin Ryoo, Jungwoo Hahn, Young Jin Choi
저널 정보
Food Chemistry
출간연도
2023
링크
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이전
Effect of the physical fibrillated sweet potato (Ipomoea batatas) stem on the plant-based patty analogues.
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Enhancement of the intestinal permeability of curcumin using Pickering emulsions stabilized by starch crystals and chitosan.
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