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

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