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

논문 상세보기

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

Rin Chae, Gyeong A Jeong, Chang Joo Lee

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/421237

모든 회원에게 무료로 제공됩니다.

학술대회 및 심포지엄

2023 (사)한국산업식품공학회 춘계 정기총회 및 학술대회 (2023.04)
p.127

한국산업식품공학회 (Korean Society for Food Engineering)

저자

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

같은 권호 다른 논문