Author:
Yun Hae-Ra,Kim Ji Myoung,Shin Malshick
Funder
Ministry of Science, ICT and Future Planning
Publisher
Korean Society of Food and Cookery Science
Cited by
2 articles.
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1. 대두분을 첨가한 쌀 머핀의 품질특성;Korean Journal of Food and Cookery Science;2023-08-31
2. Rice granules with improved solubility prepared via fluidised-bed granulation;International Journal of Food Engineering;2020-10-23