Characteristics and digestibility of rice kernel modified by tartaric acid treatment according to immersion time - koreascholar

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Characteristics and digestibility of rice kernel modified by tartaric acid treatment according to immersion time

Rin Chae, Gyeong A Jeong, Chang Joo Lee

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/421238

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학술대회 및 심포지엄

2023 (사)한국산업식품공학회 춘계 정기총회 및 학술대회 (2023.04)
p.128

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)

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