Effect of high-pressure incubation on the hydrolysis efficiency and characteristics of strong and floury rice hydrolysates

Q4 Agricultural and Biological Sciences

Korean Journal of Food Science and Technology Pub Date : 2023-08-31 DOI:10.9721/kjfst.2023.55.4.378

Chang-Geun Son, Eun-Jung Choi, Wang-Bo Ryu, Geun-Pyo Hong

引用次数: 0

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高压培养对浓粉大米水解产物水解效率及特性的影响

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来源期刊

Korean Journal of Food Science and Technology Agricultural and Biological Sciences-Food Science

CiteScore

1.10

自引率

0.00%

发文量

期刊介绍： The Korean Journal of Food Science and Technology (Korean J. Food Sci. Technol.; KJFST), a journal published bimonthly by the Korean Society of Food Science and Technology (KoSFoST). The topics covered in the KJFST include all the scientific and technological aspects of foods relevant to traditional Korean foods, food (bio)chemistry, microbiology, technology, and health aspects of foods.