Lee, G.-Y.; Jung, M.-J.; Kim, B.-M.; Kim, H.R.; Jun, J.-Y.; Kim, N.H.
Effects of High-Speed Shearing Treatment on the Physical Properties of Carbohydrate-Binder Mixture during Gelatinization for Preparing Freeze-Dried Soup Products. Foods 2024, 13, 2661.
https://doi.org/10.3390/foods13172661
AMA Style
Lee G-Y, Jung M-J, Kim B-M, Kim HR, Jun J-Y, Kim NH.
Effects of High-Speed Shearing Treatment on the Physical Properties of Carbohydrate-Binder Mixture during Gelatinization for Preparing Freeze-Dried Soup Products. Foods. 2024; 13(17):2661.
https://doi.org/10.3390/foods13172661
Chicago/Turabian Style
Lee, Ga-Yang, Min-Jeong Jung, Byoung-Mok Kim, Ha Ram Kim, Joon-Young Jun, and Nam Hee Kim.
2024. "Effects of High-Speed Shearing Treatment on the Physical Properties of Carbohydrate-Binder Mixture during Gelatinization for Preparing Freeze-Dried Soup Products" Foods 13, no. 17: 2661.
https://doi.org/10.3390/foods13172661
APA Style
Lee, G.-Y., Jung, M.-J., Kim, B.-M., Kim, H. R., Jun, J.-Y., & Kim, N. H.
(2024). Effects of High-Speed Shearing Treatment on the Physical Properties of Carbohydrate-Binder Mixture during Gelatinization for Preparing Freeze-Dried Soup Products. Foods, 13(17), 2661.
https://doi.org/10.3390/foods13172661