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Enrichment of Rutin in Tartary Buckwheat Flour by Hydrothermal Treatments: Rheological, Thermal, and Microstructural Characterization

  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/373538
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한국산업식품공학회 (Korean Society for Food Engineering)
저자
  • Minsu Oh(Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University)
  • Im Kyung Oh(Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University)
  • Suyong Lee(Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University)