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

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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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