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KMID : 0380620050370050757
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 5 p.757 ~ p.762
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Engineering/Processing/Sensory Evaluation : Characteristics of Cereals Prepared by Extrusion-Cooking and Freeze-drying
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김철/Jin T
박희용/류기형/Park HY/Ryu GH
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Abstract
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KEYWORD
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extrusion process, extruded cereals, pasting property, microbial plate count
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FullTexts / Linksout information
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Listed journal information
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