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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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양식 선택

Jeong Hyun Jeong, Eun Young Park. (2021). Effect of Roasting Temperature and Enzyme Treatment on Properties of Oat Flakes and Starch. 2021 (사)한국산업식품공학회 춘계 정기총회 및 학술대회, 126-126.

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