Influence of starch amylose contents and non-starch hydrocolloids on starch paste properties for rice starch- and pea starch-based gluten-free bread - koreascholar

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Influence of starch amylose contents and non-starch hydrocolloids on starch paste properties for rice starch- and pea starch-based gluten-free bread

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URLhttps://db.koreascholar.com/Article/Detail/291101

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식품과 기계 (Food and Machinery)

제10권 제1호 (2013.12)
p.6

한국산업식품공학회 (Korean Society for Food Engineering)

저자

김현석(안동대학교 식품생명공학과)

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