Open AccessQuality Characteristics of Gluten-free Frying Pre-mix with Insoluble Dietary Fiber Powder from Chinese Cabbage By-product
Author(s) -
Xue-Ru Hai,
Jihyun Park,
Ye-Na Heo,
MinJoo Kim,
GuiSeck Bae,
Mu-Hung Chang,
BoKyung Moon
Publication year - 2017
Publication title -
han-guk sikpum jori gwahakoeji
Language(s) - English
Resource type - Journals
eISSN - 2287-1780
pISSN - 2287-1772
DOI - 10.9724/kfcs.2017.33.2.155
Subject(s) - food science , gluten free , dietary fiber , absorption of water , chemistry , gluten , materials science , composite material