- Volume 44 Issue 6
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Effects of Die Temperature and CO2 Injection on Physical Properties and Antioxidant Activity of Extruded Rice with Tomato Flour
사출구 온도와 CO2 주입이 쌀·토마토 압출성형물의 물리적 특성 및 항산화 활성에 미치는 영향
- An, Sang-Hee (Department of Food Science and Technology, Kongju National University) ;
- Ryu, Gi-Hyung (Department of Food Science and Technology, Kongju National University)
- Received : 2015.02.17
- Accepted : 2015.04.07
- Published : 2015.06.30
The study was designed to investigate the effects of die temperature and
Supported by : 한국연구재단
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