A study on starch recrystallization-induced changes of pre-cooked rice noodles under different storage conditions - koreascholar

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A study on starch recrystallization-induced changes of pre-cooked rice noodles under different storage conditions

Sungmin Jeong, Suyong Lee

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/418047

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학술대회 및 심포지엄

2022 (사)한국산업식품공학회 추계 정기총회 및 학술대회 (2022.11)
p.134

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Sungmin Jeong(Carbohydrate Bioproduct Research Center, Sejong University)
Suyong Lee(Carbohydrate Bioproduct Research Center, Sejong University, Department of Food Science & Biotechnology, Sejong University)

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