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

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