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Studies on the processing performance of rice flour and soy protein concentrate composites for high protein extruded noodles

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  • URLhttps://db.koreascholar.com/Article/Detail/414805
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한국산업식품공학회 (Korean Society for Food Engineering)
저자
  • Geun Hyuk Yang(Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University)
  • Sungmin Jeong(Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University)
  • Hyukjin Kwon(Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University)
  • Hyerin Kim(Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University)
  • Suyong Lee(Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University)