Utilization of thermally treated rice bran to improve physicochemical and sensory properties of layered energy bar - koreascholar

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Utilization of thermally treated rice bran to improve physicochemical and sensory properties of layered energy bar

Bit-Ha-Neul Choi, So-Won Lee, Da-Seul Jun, Hyun-Jung Chung

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/421266

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학술대회 및 심포지엄

2023 (사)한국산업식품공학회 춘계 정기총회 및 학술대회 (2023.04)
p.142

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Bit-Ha-Neul Choi(Department of Food and Nutrition, Chonnam National University)
So-Won Lee(Department of Food and Nutrition, Chonnam National University)
Da-Seul Jun(Department of Food and Nutrition, Chonnam National University)
Hyun-Jung Chung(Department of Food and Nutrition, Chonnam National University)

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