Evaluation of physicochemical, textural, and sensory characteristics of gluten-free snack containing fish protein - koreascholar

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Evaluation of physicochemical, textural, and sensory characteristics of gluten-free snack containing fish protein

Chae Young Jung, Imkyung Oh

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/418116

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학술대회 및 심포지엄

2022 (사)한국산업식품공학회 추계 정기총회 및 학술대회 (2022.11)
p.163

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Chae Young Jung(Department of Food Science & Technology, Sunchon National University)
Imkyung Oh(Department of Food Science & Technology, Sunchon National University)

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