Effect of Formula on Texture of Texturized Rice Protein Extruded by High Moisture Extrusion Process - koreascholar

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Effect of Formula on Texture of Texturized Rice Protein Extruded by High Moisture Extrusion Process

Sasimaporn Samard, Na Young Kim, Gi-Hyung Ryu

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/367219

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학술대회 및 심포지엄

2018년도 추계 학술대회 및 심포지엄 (2018.11)
p.137

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Sasimaporn Samard(Department of Food Science and Technology, Kongju National University)
Na Young Kim(Department of Food Science and Technology, Kongju National University)
Gi-Hyung Ryu(Department of Food Science and Technology, Kongju National University)

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