Effects of newly developed waxy rice flour on the quality characteristics and oxidative stability of Korean traditional fried cookie,

Name: Effects of newly developed waxy rice flour on the quality characteristics and oxidative stability of Korean traditional fried cookie,
Author: Kim, HyunJin

Effects of newly developed waxy rice flour on the quality characteristics and oxidative stability of Korean traditional fried cookie, — المؤلف: Kim, HyunJin — Food science and biotechnology Dec 2018

المؤلف: Kim, HyunJin
النشر: Food science and biotechnology Dec 2018
الوصف: 1697-1705 p.