In vitro digestibility and quality characteristics of muffins and noodles containing sweet pumpkin flour - koreascholar

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In vitro digestibility and quality characteristics of muffins and noodles containing sweet pumpkin flour

Ha-Eun Han, Hyun-Jung Chung

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/414817

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학술대회 및 심포지엄

2022 (사)한국산업식품공학회 춘계 정기총회 및 학술대회 (2022.04)
p.120

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Ha-Eun Han(Department of Food and Nutrition, Chonnam National University, Korea)
Hyun-Jung Chung(Department of Food and Nutrition, Chonnam National University, Korea)

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