논문 상세보기

Effects of Extrusion Conditions on Pasting Properties of Potato and Potato-Wheat Flour Mixture KCI 등재

  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/286249
구독 기관 인증 시 무료 이용이 가능합니다. 4,000원
산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
저자
  • Jae Yoon Cha(Korea Food Research lnstitute) Corresponding author
  • Yong-Jin Cho(Korea Food Research lnstitute)
  • Chong-Tai Kim(Korea Food Research lnstitute)
  • Chul-Jin Kim(Korea Food Research lnstitute)
  • P.K. W. Ng(Department of Food Science and Human Nutrition, Michigan State University)