Woo, S.-H.; Kim, J.-S.; Jeong, H.-M.; Shin, Y.-J.; Hong, J.-S.; Choi, H.-D.; Shim, J.-H.
Development of Freeze-Thaw Stable Starch through Enzymatic Modification. Foods 2021, 10, 2269.
https://doi.org/10.3390/foods10102269
AMA Style
Woo S-H, Kim J-S, Jeong H-M, Shin Y-J, Hong J-S, Choi H-D, Shim J-H.
Development of Freeze-Thaw Stable Starch through Enzymatic Modification. Foods. 2021; 10(10):2269.
https://doi.org/10.3390/foods10102269
Chicago/Turabian Style
Woo, Seung-Hye, Ji-Soo Kim, Hyun-Mo Jeong, Yu-Jeong Shin, Jung-Sun Hong, Hee-Don Choi, and Jae-Hoon Shim.
2021. "Development of Freeze-Thaw Stable Starch through Enzymatic Modification" Foods 10, no. 10: 2269.
https://doi.org/10.3390/foods10102269
APA Style
Woo, S.-H., Kim, J.-S., Jeong, H.-M., Shin, Y.-J., Hong, J.-S., Choi, H.-D., & Shim, J.-H.
(2021). Development of Freeze-Thaw Stable Starch through Enzymatic Modification. Foods, 10(10), 2269.
https://doi.org/10.3390/foods10102269