Texture Properties and Retarding Retrogradation of Rice-Processed Foods by Avrami Equation - koreascholar

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Texture Properties and Retarding Retrogradation of Rice-Processed Foods by Avrami Equation

Sang Sook Kim, Hae Young Chung

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/377109

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한국식품영양학회 학술대회논문집

2010년 한국식품영양학회 하계학술대회 (2010.06)
p.230

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Sang Sook Kim(Korea Food Research Institute)
Hae Young Chung(Dept. of Food and Nutrition, Kyungwon University)

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