Effect of High-pressure Microfluidization on Physicochemical Characteristics of Waxy Rice Starch - koreascholar

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Effect of High-pressure Microfluidization on Physicochemical Characteristics of Waxy Rice Starch

Soo-Jeong Lee, Cheong-Tae Kim, Ae-Jung Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/377029

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한국식품영양학회 학술대회논문집

2010년 한국식품영양학회 동계학술대회 (2010.12)
p.229

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Soo-Jeong Lee(Dept. of Food and Nutrition, Bucheon University)
Cheong-Tae Kim(Bio-nano Research Center, Korea Food Research Institute)
Ae-Jung Kim(Dept. of Food and Nutrition, Hyejeon College)

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