학술논문
The impact of the pulsed electric field on the structural, morphological, functional, textural, and rheological properties of red rice starch (Oryza sativa)
Document Type
Article
Author
Source
In: Journal of Food Process Engineering . (Journal of Food Process Engineering, November 2022, 45(11))
Subject
Language
English
ISSN
17454530
01458876
01458876