The Effect of Microbial Transglutaminase on Textural and Sensory Properties of Noodles Mixed with Rice Flour (미생물유래 Transglutaminase 첨가가 쌀가루 혼합분 반죽과 조리면의 조직감 및 관능특성에 미치는 영향)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.34 no.9
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- pp.1434-1442
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- 2005