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KMID : 1024419970010020107
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Food Engineering Progress
1997 Volume.1 No. 2 p.107 ~ p.112
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Effect of Sucrose Fatty Acid Ester or Oligosaccharide Addition on Texture of Stored Cooked Rice
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Kim Myung-Hwan
Kim Sung-Kon
Kim Byung-Yong
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Abstract
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KEYWORD
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sucrose fatty acid ester, oligosaccharide, texture, RSM, cooked rice
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FullTexts / Linksout information
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Listed journal information
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