Physicochemical Characteristics of Fried-fish Snacks with Different Types of Starch
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Chae, Jiyeon
(Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Kim, Seonghui (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) Choi, Gibeom (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) Kim, Jongmin (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) Lee, Jiho (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) Kim, Seon-Bong (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) Kim, Young-Mog (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) Kim, Jin-Soo (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) Lee, Jung-Suck (Research Center for Industrial Development of Seafood, Gyeongsang National University) Cho, Suengmok (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) |
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