Viscosity of levan produced by levansucrase from Zymomonas mobilis = Zymomonas mobilis 유래 levansucrase에 의해 생산된 레반의 점도

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dc.contributor.authorChul Ho Kim-
dc.contributor.authorKi Bang Song-
dc.contributor.authorSang Ki Rhee-
dc.contributor.authorByung Yong Kim-
dc.contributor.authorUck Han Chun-
dc.date.accessioned2017-04-19T08:55:47Z-
dc.date.available2017-04-19T08:55:47Z-
dc.date.issued1998-
dc.identifier.issnI000-0105-
dc.identifier.urihttps://oak.kribb.re.kr/handle/201005/4592-
dc.publisherKorea Soc-Assoc-Inst-
dc.titleViscosity of levan produced by levansucrase from Zymomonas mobilis = Zymomonas mobilis 유래 levansucrase에 의해 생산된 레반의 점도-
dc.title.alternativeViscosity of levan produced by levansucrase from Zymomonas mobilis-
dc.typeArticle-
dc.citation.titleFood Engineering Progress-
dc.citation.number3-
dc.citation.endPage222-
dc.citation.startPage217-
dc.citation.volume2-
dc.contributor.affiliatedAuthorChul Ho Kim-
dc.contributor.affiliatedAuthorKi Bang Song-
dc.contributor.affiliatedAuthorSang Ki Rhee-
dc.contributor.alternativeName김철호-
dc.contributor.alternativeName송기방-
dc.contributor.alternativeName이상기-
dc.contributor.alternativeName김병용-
dc.contributor.alternativeName전억한-
dc.identifier.bibliographicCitationFood Engineering Progress, vol. 2, no. 3, pp. 217-222-
dc.subject.keywordLevan-
dc.subject.keywordviscosity-
dc.subject.keywordpH-
dc.subject.keywordtemperature-
dc.subject.keywordinulin-
dc.subject.localLevan-
dc.subject.locallevan-
dc.subject.localviscosity-
dc.subject.localPH-
dc.subject.localpH-
dc.subject.localTemperature-
dc.subject.localtemperature-
dc.subject.localinulin-
dc.subject.localInulin-
dc.description.journalClassN-
Appears in Collections:
Jeonbuk Branch Institute > Microbial Biotechnology Research Center > 1. Journal Articles
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