Effects of Added Corn Starches and Hydrocolloids on the Characteristics of Mungbean Starch and the Mook(Starch Gel) (옥수수 전분과 Hydrocolloids 첨가가 녹두 전분 및 묵의 특성에 미치는 영향)
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- Korean Journal of Food Science and Technology
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- v.20 no.4
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- pp.618-624
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- 1988