쌀전분, 타피오카전분 및 옥수수전분이 혼합된 고구마전분 블랜드의 물리적 특성

유병승

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쌀전분, 타피오카전분 및 옥수수전분이 혼합된 고구마전분 블랜드의 물리적 특성

Authors: 유병승

Issue Date: 7-Aug-2015

URI: https://scholarworks.dongguk.edu/handle/sw.dongguk/51420

Place: 대한민국

Conference Name: 한국식품영양과학회학술대회

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Appears in Collections: College of Life Science and Biotechnology > Department of Food Science & Biotechnology > 2. Conference Papers

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