✦ LIBER ✦
Texture properties of rice cakes made of rice flours treated with 4-α-glucanotransferase and their relationship with structural characteristics
✍ Scribed by Yang Kim, Young-Lim Kim, Khanh Son Trinh, Yong-Ro Kim, Tae Wha Moon
- Book ID
- 118791480
- Publisher
- The Korean Society of Food Science and Technology
- Year
- 2012
- Tongue
- English
- Weight
- 370 KB
- Volume
- 21
- Category
- Article
- ISSN
- 1226-7708
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