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생물공정시스템 연구실Bioprocess Systems Laboratory

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Texture properties of rice cakes made of rice flours treated with 4-α-glucanotransferase and their relationship with structural characteristics

Home Texture properties of rice cakes made of rice flours treated with 4-α-glucanotransferase and their relationship with structural characteristics

Home Texture properties of rice cakes made of rice flours treated with 4-α-glucanotransferase and their relationship with structural characteristics

Texture properties of rice cakes made of rice flours treated with 4-α-glucanotransferase and their relationship with structural characteristics

저자

Yang Kim, Young-Lim Kim, Khanh Son Trinh, Yong-Ro Kim, Tae Wha Moon

저널 정보

Archives of pharmacal research, 35, 683-689

출간연도

2012

링크