Development of Baked Gluten Free Rice Donut with Psyllium (Plantago ovata Forsk) Seed Husk using an Oven and Its Quality Properties - koreascholar

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Development of Baked Gluten Free Rice Donut with Psyllium (Plantago ovata Forsk) Seed Husk using an Oven and Its Quality Properties

So-Yeon Shin, Ka-Young Song, Hyeon-Bin O, Ki-Youeng Joung, Young-Soon Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/375599

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한국식품영양학회 학술대회논문집

2017년 한국식품영양학회 하계학술대회 (2017.06)
p.191

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

So-Yeon Shin(Dept. of Food and Nutrition, Korea University)
Ka-Young Song(Dept. of Food and Nutrition, Korea University)
Hyeon-Bin O(Dept. of Food and Nutrition, Korea University)
Ki-Youeng Joung(Dept. of Food and Nutrition, Korea University)
Young-Soon Kim(Dept. of Food and Nutrition, Korea University)

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