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Quality Characteristics and Antioxidative Activities of Acorn Starch Mook Added Spirulina and Soy Protein

2012

Oh, H.L., Chungnam National University, Daejeon, Republic of Korea | Yang, K.H., Chungnam National University, Daejeon, Republic of Korea | Park, S.Y., Chungnam National University, Daejeon, Republic of Korea | Yoon, J.H., Chungnam National University, Daejeon, Republic of Korea | Shim, E.K., Chungnam National University, Daejeon, Republic of Korea | Lee, K.J., Seoil College, Seoul, Republic of Korea | Kim, M.R., Chungnam National University, Daejeon, Republic of Korea


Bibliographic information
Journal of The Korean Society of Food Science and Nutrition
Volume 41 Issue 11 ISSN 1226-3311
Pagination
pp. 1515-1520
Other Subjects
Proteinas vegetales; Acorn starch mook; Sensory value; Antioxidantive activities
Language
Korean
Translated Title
스피루리나와 대두단백을 첨가한 도토리묵의 품질특성 및 항산화성
Type
Directory

2015-06-15
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