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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.39 no.2 = no.192, 2007년, pp.158 - 163
한윤정 (가톨릭대학교 식품영양학과) , 노희진 (동양제과 기술개발연구소) , 김석신 (가톨릭대학교 식품영양학과)
In this study, we prepared curdlan composite films and determined their properties in order to select the most appropriate setting methods, moisture barrier materials, and viscoelasticity enhancing materials. High set curdlan films with polyethylene glycol (PEG) showed higher tensile strength and mo...
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