Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Gyeong-Tae Jeong"'
Publikováno v:
Foods, Vol 12, Iss 24, p 4450 (2023)
This study aimed to develop a high-protein and gluten-free laver chip using air-frying and reaction flavor technologies via response surface methodology (RSM). The optimum processing condition (w/w) was determined with a batter composition of 20% dri
Externí odkaz:
https://doaj.org/article/57ac359bdf2b46668b4bb5ec87722579
Autor:
Gyeong-Tae Jeong, Yeon-Koo Jeong
Publikováno v:
Journal of Korean Society of Water Science and Technology. 30:23-36
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd144d7e25dd05962ee5c769a079b014
https://doi.org/10.17640/kswst.2022.30.5.23
https://doi.org/10.17640/kswst.2022.30.5.23
Autor:
Gyeong-Tae Jeong, Yeon-Koo Jeong
Publikováno v:
Journal of Korean Society of Water Science and Technology. 30:11-20
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74c91ce6fe1904de31233f98191f28b6
https://doi.org/10.17640/kswst.2022.30.4.11
https://doi.org/10.17640/kswst.2022.30.4.11