Studies on the processing performance of rice flour and soy protein concentrate composites for high protein extruded noodles

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한국산업식품공학회 (Korean Society for Food Engineering)

저자

Suyong Lee(Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University)
Hyerin Kim(Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University)
Hyukjin Kwon(Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University)
Sungmin Jeong(Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University)
Geun Hyuk Yang(Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University)

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