Effect of Cooking Method and Additives on the Freeze-Thaw Stability of Mung Bean Starch Paste for Preparation of Omija-eui |
Han, Hyun-Jeong
(Department of Food Science and Nutrition, Hanyang University)
Jang, Keum-Il (Department of Food Science and Technology, Chungbuk National University) Bae, In-Young (Department of Food Science and Nutrition, Hanyang University) Lee, Kwang-Yeon (Department of Food Science and Nutrition, Hanyang University) Koo, Seung-Hyun (Department of Food Science and Nutrition, Hanyang University) Kim, Mi-Kyung (Department of Food Science and Nutrition, Hanyang University) Jun, Soo-Jin (Department of Food Science and Nutrition, Hanyang University) Lee, Hyeon-Gyu (Department of Food Science and Nutrition, Hanyang University) |
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