Influence of Cooking Method on Leachate, Physicochemical, and Textural Properties of Cooked Rice - koreascholar

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Influence of Cooking Method on Leachate, Physicochemical, and Textural Properties of Cooked Rice

Mingyo Ha, Jinsol Song, Hyun-Jung Chung

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/407302

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학술대회 및 심포지엄

2021 (사)한국산업식품공학회 춘계 정기총회 및 학술대회 (2021.05)
p.121

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Mingyo Ha(Department of Food and Nutrition, Chonnam National University)
Jinsol Song(Department of Food and Nutrition, Chonnam National University)
Hyun-Jung Chung(Department of Food and Nutrition, Chonnam National University)

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