Impact of heat-moisture treatment applied to brown rice flour on the quality and digestibility characteristics of Korean rice cake
Crossref DOI link: https://doi.org/10.1007/s10068-017-0151-x
Published Online: 2017-11-16
Published Print: 2017-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kim, Min-Ji
Oh, Sea-Gwan
Chung, Hyun-Jung
Funding for this research was provided by:
Rural Dvelopment Administration (PJ01167604)
License valid from 2017-11-16