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Effects of concentration methods on the characteristics of spray-dried black soybean cooking waterGo to Link

에스테반길레르모; Shin, Weon-Sun

ArticleIssue Date2022CitationINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v.57, no.11, pp 7330 - 7339PublisherWILEY
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Physicochemical properties of muffins prepared with lutein & zeaxanthin-enriched egg yolk powderGo to Linkopen access

Xu, Lin; 에스테반길레르모; Shin, Weon-Sun

ArticleIssue Date2022CitationLWT - Food Science and Technology, v.156, pp 1 - 8PublisherElsevier
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