Influence of amylase content on textural properties of cooked noodles with optimum cooking time in white salted noodles - koreascholar

논문 상세보기

Influence of amylase content on textural properties of cooked noodles with optimum cooking time in white salted noodles

Chul Soo Park, Chon Sik Kang, Jong Chul Park, Young Keun Cheong, Ki Jong Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/39133

서비스가 종료되어 열람이 제한될 수 있습니다.

한국육종학회 학술발표회 발표요지

한국육종학회 (The Korean Breeding Society)

저자

Chul Soo Park
Chon Sik Kang
Jong Chul Park
Young Keun Cheong
Ki Jong Kim

같은 권호 다른 논문