Open AccessQuality Characteristics of Tangor Jam including Fructo Oligosaccharide and Isomalto Oligosaccharide
Author(s) -
최소례,
진현희,
Hyunju Park
Publication year - 2014
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2014.20.6.019019019
Subject(s) - oligosaccharide , food science , chemistry , biochemistry
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