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Effect of thermal treatments on quality characteristics of gluten-free rice muffin

Yujin Jeong, Hyun-Jung Chung
  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/367407
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학술대회 및 심포지엄
2018년도 추계 학술대회 및 심포지엄 (2018.11)
p.167
한국산업식품공학회 (Korean Society for Food Engineering)
저자
  • Yujin Jeong(Department of Food and Nutrition, Chonnam National University)
  • Hyun-Jung Chung(Department of Food and Nutrition, Chonnam National University)
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양식 선택

Yujin Jeong, Hyun-Jung Chung. (2018). Effect of thermal treatments on quality characteristics of gluten-free rice muffin. 한국산업식품공학회 2018년도 추계 학술대회 및 심포지엄, 167-167.

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