Quality characteristics of noodles added with octenyl succinic anhydride-treated resistant starch

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한국산업식품공학회 (Korean Society for Food Engineering)

저자

Gyeong A Jeong(Department of Food Science and Biotechnology, Wonkwang University)
Dong Beom Hwang(Department of Food Science and Biotechnology, Wonkwang University)
Rin Chae(Department of Food Science and Biotechnology, Wonkwang University)
Chang Joo Lee(Department of Food Science and Biotechnology, Wonkwang University)

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