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2 research outputs found
A Comparison of the Manufacturing and Quality Characteristics of Gluten-free Noodles using Guar Gum and Basil (Ocimum basilicum L.) Seed Gum
Author
Akesowan A.
Akhtar M.
+26 more
Anjaneyalu Y. V.
Cai J.
Gomez M.
Heo S.
Hosseini-Parvar S. H.
Huang X.
Kwon Y. H.
Lee K. H.
Medcalf D. G.
Sim J. H.
Simon J. E.
Sumnu G.
Yalcin S.
강태영
곽동윤
김경희
김행란
김현영
남승우
민아영
박재희
오봉윤
윤해라
이미경
이서은
천세영
Publication venue
'Culinary Society of Korea'
Publication date
Field of study
No full text
Crossref
A Comparison of the Manufacturing and Quality Characteristics of Gluten-free Noodles using Guar Gum and Basil (Ocimum basilicum L.) Seed Gum
Author
Akesowan A.
Akhtar M.
+26 more
Anjaneyalu Y. V.
Cai J.
Gomez M.
Heo S.
Hosseini-Parvar S. H.
Huang X.
Kwon Y. H.
Lee K. H.
Medcalf D. G.
Sim J. H.
Simon J. E.
Sumnu G.
Yalcin S.
강태영
곽동윤
김경희
김행란
김현영
남승우
민아영
박재희
오봉윤
윤해라
이미경
이서은
천세영
Publication venue
'Culinary Society of Korea'
Publication date
Field of study
No full text
Crossref
No full text
