A Comparison of the Manufacturing and Quality Characteristics of Gluten-free Noodles using Guar Gum and Basil (Ocimum basilicum L.) Seed Gum |
Song, Ka-Young
(Dept. of Food and Nutrition, Korea University)
O, Hyeonbin (Dept. of Food and Nutrition, Korea University) Joung, Ki Youeng (Dept. of Food and Nutrition, Korea University) Shin, So Yeon (Dept. of Food and Nutrition, Korea University) Kim, Young-Soon (Dept. of Food and Nutrition, Korea University) |
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