Leached molecules affects the eating and textural qualities of cooked rice - koreascholar

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Leached molecules affects the eating and textural qualities of cooked rice

Mingyo Ha, Hyo bin Park, Hyun-Jung Chung

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/421265

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학술대회 및 심포지엄

2023 (사)한국산업식품공학회 춘계 정기총회 및 학술대회 (2023.04)
p.141

한국산업식품공학회 (Korean Society for Food Engineering)

저자

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

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