Eating and textural qualities of Korean cooked rice are controlled by leachate characteristics of cooked rice - koreascholar

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Eating and textural qualities of Korean cooked rice are controlled by leachate characteristics of cooked rice

Mingyo Ha, Hyun-Jung Chung

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/418170

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학술대회 및 심포지엄

2022 (사)한국산업식품공학회 추계 정기총회 및 학술대회 (2022.11)
p.190

한국산업식품공학회 (Korean Society for Food Engineering)

저자

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

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