Abstract
젤란검 첨가가 탈지대두분을 이용한 식물조직단백 품질에 미치는 영향
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
https://doi.org/10.9721/kjfst.2024.56.6.775
Copy DOIPublication Date: Dec 31, 2024 |
젤란검 첨가가 탈지대두분을 이용한 식물조직단백 품질에 미치는 영향
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.