Anti-staling and quality characteristics of gluten-free pound cake by blended rice flours - koreascholar

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Anti-staling and quality characteristics of gluten-free pound cake by blended rice flours

So-Won Lee, Hyun-Jung Chung

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/428849

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학술대회 및 심포지엄

2023년 (사)한국산업식품공학회 추계 정기총회 및 학술대회 (2023.11)
p.205

한국산업식품공학회 (Korean Society for Food Engineering)

저자

So-Won Lee(Department of Food and Nutrition, Chonnam National University, Republic of Korea)
Hyun-Jung Chung(Department of Food and Nutrition, Chonnam National University, Republic of Korea)

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