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KCI
Effect of high amylose corn starch/dextrin on quality of non-fried instant noodles
You, J.G.; Lee, J.H.; Park, E.Y.
Article
Issue Date
2020
Citation
Korean Journal of Food Science and Technology, v.52, no.6, pp.655 - 660
Publisher
The Korean Society of Food Science and Technology
1
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Author
Lee, J.H.
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You, J.G.
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Dextrin
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High amylose corn starch
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Non-fried instant noodles
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한국식품과학회지
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kci
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scopus
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