Structural and In Vitro Digestibility Properties of Esterified Waxy Rice Flour with Tartaric Acid - koreascholar

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Structural and In Vitro Digestibility Properties of Esterified Waxy Rice Flour with Tartaric Acid

Gyeong A Jeong, Chang Joo Lee

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/399226

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학술대회 및 심포지엄

2020 (사)한국산업식품공학회 춘계 학술대회 (2020.08)
p.68

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Gyeong A Jeong(Department of Food Science and Biotechnology, Wonkwang University)
Chang Joo Lee(Department of Food Science and Biotechnology, Wonkwang University)

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