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경희대학교 생명과학대학 식품생명공학과

논문[208]

#208. Effects of stirring during gelatinization and shaking during hydrolysis on the characteristics of short-chain glucan aggregates (SCGA)

2022.2 · Food Hydrocolloids

(DOI) https://www.doi.org/10.1016/j.foodhyd.2021.107174

#207. Human gut commensal bacterium Ruminococcus species FMB-CY1 completely degrades the granules of resistant starch

2022.02 · Food Science and Biotechnology

(DOI) https://doi.org/10.1007/s10068-021-01027-2