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Antistaling of Rice Starch in a Gel Model System and Korean Rice Cake: the Role of Wheat Flour in Retrogradation-Retardation TechnologyGo to Link

Lee, Jun Woo; Kim, Hong Sul; Bae, In Young; Lee, Kwang Youn; Kim, Myung Hwan; Han, Gwi Jung; Lee, Hyeon Gyu

ArticleIssue Date2014CitationFood Science and Biotechnology, v.23, no.3, pp 781 - 786Publisher한국식품과학회
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