Effects of konjac glucomannan as a freeze‐denaturation inhibitor or binder on the physiochemical properties of heat‐induced gel of freeze‐dried duck blood (Englisch)
- Neue Suche nach: Kim, Yea‐Ji
- Neue Suche nach: Kim, Jake
- Neue Suche nach: Kim, Tae‐Kyung
- Neue Suche nach: Cha, Ji Yoon
- Neue Suche nach: Shin, Dong‐Min
- Neue Suche nach: Jung, Samooel
- Neue Suche nach: Choi, Yun‐Sang
- Neue Suche nach: Kim, Yea‐Ji
- Neue Suche nach: Kim, Jake
- Neue Suche nach: Kim, Tae‐Kyung
- Neue Suche nach: Cha, Ji Yoon
- Neue Suche nach: Shin, Dong‐Min
- Neue Suche nach: Jung, Samooel
- Neue Suche nach: Choi, Yun‐Sang
In:
Journal of Food Science
;
89
, 1
;
450-459
;
2024
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Effects of konjac glucomannan as a freeze‐denaturation inhibitor or binder on the physiochemical properties of heat‐induced gel of freeze‐dried duck blood
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Beteiligte:Kim, Yea‐Ji ( Autor:in ) / Kim, Jake ( Autor:in ) / Kim, Tae‐Kyung ( Autor:in ) / Cha, Ji Yoon ( Autor:in ) / Shin, Dong‐Min ( Autor:in ) / Jung, Samooel ( Autor:in ) / Choi, Yun‐Sang ( Autor:in )
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Erschienen in:Journal of Food Science ; 89, 1 ; 450-459
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Verlag:
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Erscheinungsdatum:01.01.2024
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Format / Umfang:10 pages
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis – Band 89, Ausgabe 1
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