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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.10 no.4, 2003년, pp.498 - 505
강갑석 (부산정보대학 호텔조리과) , 김봉섭 (부산정보대학 호텔조리과)
This was studied to evaluate the rheology properties of the Dumpling shell added chitosans(commercial and prepared from fungal), polyphosphate, guargum and tapioca. The physicochemical properties of fungal chitosans (FCs95 and FCs 40) were as follows respectively. The nitrogen was 6.71% and 6.9%, th...
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