Effect of Rice Starch substitution on the Amylose and particle size of Rice Flour and the Preparation of Gluten-free Rice Cupcake - koreascholar

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Effect of Rice Starch substitution on the Amylose and particle size of Rice Flour and the Preparation of Gluten-free Rice Cupcake

Chae Eun Lee, Junhee No, Jooree Lee, Nan-ju Song, Malshick Shin

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/373396

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한국식생활문화학회학술대회 논문집

2017 7th Asian Food Study Conference (2017.11)
p.316

한국식생활문화학회 (The Korean Society Of Food Culture)

저자

Chae Eun Lee(Department of Food and Nutrition, Chonnam National University)
Junhee No(Department of Food and Nutrition, Chonnam National University)
Jooree Lee(Department of Food and Nutrition, Chonnam National University)
Nan-ju Song(Allrice co., Ltd.)
Malshick Shin(Department of Food and Nutrition, Chonnam National University)

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