Effect of Roasting Temperature and Enzyme Treatment on Properties of Oat Flakes and Starch - koreascholar

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Effect of Roasting Temperature and Enzyme Treatment on Properties of Oat Flakes and Starch

Jeong Hyun Jeong, Eun Young Park

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/407313

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학술대회 및 심포지엄

2021 (사)한국산업식품공학회 춘계 정기총회 및 학술대회 (2021.05)
p.126

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Jeong Hyun Jeong(Department of Biotechnology, Korea University)
Eun Young Park(Department of Biotechnology, Korea University)

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