Study on the Development of High-Protein, Care-Food Stick-Type Jelly through Protein Material Blending-Reference-Cited by-同舟云学术

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Study on the Development of High-Protein, Care-Food Stick-Type Jelly through Protein Material Blending

Published:2024-05-31 Issue:5 Volume:53 Page:467-477
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Lee Joo-Hee¹^ORCID,Oh Jieun²^ORCID,Cho Mi Sook¹^ORCID

Affiliation:

1. Department of Nutrition Science and Food Management, Ewha Womans University

2. College of Science and Industry Convergence, Ewha Womans University

Publisher

The Korean Society of Food Science and Nutrition

Link

https://pdf.medrang.co.kr/JKFN/2024/053/JKFN053-05-06.pdf

Reference24 articles.

1. AACC International. Approved methods of analysis. American Association of Cereal Chemists. 11th ed. 1999. Method 08-01, 30-25, 46-10, 56-20.

2. Akhtar MS, Siddiqui ZA. Effects of AM fungi on the plant growth and root-rot disease of chickpea. American-Eurasian J Agric Environ Sci. 2010. 8:544-549.

3. Bae SH, Rhee C. Effect of soybean protein isolate on the properties of noodle. Korean J Food Sci Technol. 1998. 30:1301-1306.

4. Gel-forming Ability and Hardness of Animal and Plant Protein Gels at Various Concentrations for Developing Senior-friendly Jelly Foods

5. Han MJ, Koo SJ, Lee YS. The study of food habit and degree of depression in nursing home and privite home living elderly. Korean J Food Cult. 1998. 13:475-486.

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