Effect on quality characteristics of noodles added with tartaric acid-treated starch

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한국산업식품공학회 (Korean Society for Food Engineering)

저자

Gyeong A Jeong(Department of Food Science and Biotechnology, Wonkwang University, Republic of Korea)
Dong Beom Hwang(Department of Food Science and Biotechnology, Wonkwang University, Republic of Korea)
Rin Chae(Department of Food Science and Biotechnology, Wonkwang University, Republic of Korea)
Chang Joo Lee(Department of Food Science and Biotechnology, Wonkwang University, Republic of Korea)

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