Quality Characteristics of Brown Rice Dasik Using Modified Potato Starch - koreascholar

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Quality Characteristics of Brown Rice Dasik Using Modified Potato Starch

Ae-Jung Kim, Kyung-Hee Joung, Myung-Ryun Han, Sang-Do Ha, Yu-Si Lee, Young-Ho Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/377179

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한국식품영양학회 학술대회논문집

2009년도 한국식품영양학회 동계학술대회 (2009.12)
p.127

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Ae-Jung Kim(Dept. of Food & Nutrition, Hyejeon College)
Kyung-Hee Joung(Dept. of Food & Nutrition, Hyejeon College)
Myung-Ryun Han(Dept. of Food & Nutrition, Hyejeon College)
Sang-Do Ha(Dept. of Food Science & Technology, Chung-Ang University)
Yu-Si Lee(Dept. of Food Science & Technology, Chung-Ang University)
Young-Ho Kim(Dept. of Baking Science & Technology, Hyejeon College)

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