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Use of Gellan Gum and Xanthan Gum as Texture Modifiers for Yockwa, a Korean Traditional Fried Cake
Use of Gellan Gum and Xanthan Gum as Texture Modifiers for Yockwa, a Korean Traditional Fried Cake
Hyun-Jung Kim, Hyang-Sook Chun, Hye Young L. Kim, | Korean Socity of Food Science&Nutrition | 2004 ,
2
Gum류가 저지방 계육 Patty의 품질에 미치는 영향
Gum류가 저지방 계육 Patty의 품질에 미치는 영향
전덕수, 문윤희, 박경숙, | 한국식품영양과학회 | 2004 ,
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