Influence of tartaric acid-treated starch on quality characteristics of cookies - koreascholar

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Influence of tartaric acid-treated starch on quality characteristics of cookies

Rin Chae, Gyeong A Jeong, Chang Joo Lee

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/428885

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학술대회 및 심포지엄

2023년 (사)한국산업식품공학회 추계 정기총회 및 학술대회 (2023.11)
p.223

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Rin Chae(Department of Food Science and Biotechnology, Wonkwang University, Republic of Korea)
Gyeong A Jeong(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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