Open AccessQuality Characteristics of Gluten-free Frying Pre-mix with Insoluble Dietary Fiber Powder from Chinese Cabbage By-product
Author(s) -
Xue-Ru Hai,
Ji-Hyun Park,
Ye-Na Heo,
Minjoo Kim,
GuiSeck Bae,
Moon-Baek Chang,
BoKyung Moon
Publication year - 2017
Publication title -
korean journal of food and cookery science
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 , absorption of water , dietary fiber , chemistry , gluten , mathematics , materials science , composite material
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