Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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Chemical Modification of Starch by Reactive Extrusion Technology

반응압출성형기술에 의한 전분의 화학적 변성

  • Kim, Hyun-Seok (Department of Food Science and Biotechnology, Andong National University)
  • 김현석 (국립안동대학교 식품생명공학과)
  • Published : 2014.12.31
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