Effects of pH, Electrolyte Concentrations, and Alginate Molecular Weights on Surface Hydrophobicity of Soy Protein Isolates (pH, 전해질의 농도 및 알긴산 분자량이 분리콩단백질의 표면소수성에 미치는 영향)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.45 no.9
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- pp.1285-1292
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- 2016