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1 Ergebnisse
1
Development of β-Cyclodextrin/Konjac-Based Emulsion Gel for..:
Yea-Ji Kim
;
Dong-Min Shin
;
Jong-Hyeok Yune
...
https://www.mdpi.com/2310-2861/8/6/369. , 2022
Link:
https://doi.org/10.3390/gels8060369
RT Journal T1
Development of β-Cyclodextrin/Konjac-Based Emulsion Gel for a Pork Backfat Substitute in Emulsion-Type Sausage
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:45b9f9b799b44640ba25a6ff4881e9e3&Exemplar=1&LAN=DE A1 Yea-Ji Kim A1 Dong-Min Shin A1 Jong-Hyeok Yune A1 Hyun-Su Jung A1 Hyuk-Cheol Kwon A1 Kyung-Woo Lee A1 Jae-Wook Oh A1 Beob-Gyun Kim A1 Sung-Gu Han PB MDPI AG YR 2022 K1 β-cyclodextrin K1 konjac K1 emulsion gel K1 fat substitute K1 low-fat sausage K1 Science K1 Q K1 Chemistry K1 QD1-999 K1 Inorganic chemistry K1 QD146-197 K1 General. Including alchemy K1 QD1-65 JF https://www.mdpi.com/2310-2861/8/6/369 LK http://dx.doi.org/https://doi.org/10.3390/gels8060369 DO https://doi.org/10.3390/gels8060369 SF ELIB - SuUB Bremen
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