Physicochemical Properties of Waxy Rice Flour with Different Soaking Time - koreascholar

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Physicochemical Properties of Waxy Rice Flour with Different Soaking Time

Jooree Lee, Ji Myoung Kim, Junhee No, Mengyao Huang, Malshick Shin

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/372915

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한국식생활문화학회학술대회 논문집

2019년 춘계연합학술대회-㈔동아시아식생활학회·㈔한국식생활문화학회·㈔한국식품조리과학회- (2019.05)
p.294

한국식생활문화학회 (The Korean Society Of Food Culture)

저자

Jooree Lee(Department of Food and Nutrition, Chonnam National University)
Ji Myoung Kim(Allrice Co., Ltd.)
Junhee No(Department of Food and Nutrition, Chonnam National University)
Mengyao Huang(Department of Food and Nutrition, Chonnam National University)
Malshick Shin(Department of Food and Nutrition, Chonnam National University)

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