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Development of Freeze-Thaw Stable Starch through Enzymatic Modification.
Woo, Seung-Hye; Kim, Ji-Soo; Jeong, Hyun-Mo; Shin, Yu-Jeong; Hong, Jung-Sun; Choi, Hee-Don; Shim, Jae-Hoon.
Afiliação
  • Woo SH; Department of Food Science and Nutrition, The Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon 24252, Korea.
  • Kim JS; Department of Food Science and Nutrition, The Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon 24252, Korea.
  • Jeong HM; Department of Food Science and Nutrition, The Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon 24252, Korea.
  • Shin YJ; Department of Food Science and Nutrition, The Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon 24252, Korea.
  • Hong JS; Division of Strategic Food Research, Korea Food Research Institute, Nongsaengmyeong-ro 245, Iseo-myeon, Wanju-gun 55365, Korea.
  • Choi HD; Division of Strategic Food Research, Korea Food Research Institute, Nongsaengmyeong-ro 245, Iseo-myeon, Wanju-gun 55365, Korea.
  • Shim JH; Department of Food Science and Nutrition, The Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon 24252, Korea.
Foods ; 10(10)2021 Sep 25.
Article em En | MEDLINE | ID: mdl-34681318
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2021 Tipo de documento: Article País de publicação: Suíça
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2021 Tipo de documento: Article País de publicação: Suíça