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Effect of Basil (Ocimum basilicum L.) Seed Gum on Quality Characteristics and Sensory Properties in Gluten-free NoodlesEffect of Basil (Ocimum basilicum L.) Seed Gum on Quality Characteristics and Sensory Properties in Gluten-free Noodles
- Alternative Title
- Effect of Basil (Ocimum basilicum L.) Seed Gum on Quality Characteristics and Sensory Properties in Gluten-free Noodles
- Authors
- Kim Young Soon
- Issue Date
- 7-10월-2016
- Publisher
- (사)한국식품조리과학회 , 국립농업과학원
- Citation
- 2016(사)한국식품조리과학회 추계학술대회 및 정기총회, pp.206
- Conference Name
- 2016(사)한국식품조리과학회 추계학술대회 및 정기총회
- Place
- KO
- Conference Date
- 2016-10-07
- Files in This Item
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