Retarding Retrogradation Analysis of Rice-Processed Foods by Reaction Rate - koreascholar

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Retarding Retrogradation Analysis of Rice-Processed Foods by Reaction Rate

Sang-Sook Kim, Hae-Young Chung

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/377244

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한국식품영양학회 학술대회논문집

2009년도 한국식품영양학회 하계학술대회 (2009.06)
p.90

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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