Development of sustainable gel systems with thermo–sensitive properties by enzymatic modification of upcycled rice cake flour
Author Details: Da-Hee Kim, Tae-Ho Choi, Ji-Hoon Park, Su-Hyeon Kim, Seo-Jin Jeon, Hyun-Mo Jeong, Jae-Hoon Shim
Publisher: Food Chemistry: X
issn: 2590-1575