Rin Chae, Gyeong A Jeong, Hyun-Joong Kim, Chang Joo Lee
{"title":"Quality Characteristics of Cookies Added with Octenyl Succinyl Anhydride-Modified Wheat Starch","authors":"Rin Chae, Gyeong A Jeong, Hyun-Joong Kim, Chang Joo Lee","doi":"10.13050/foodengprog.2023.27.4.388","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":"120 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Engineering Progress","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.13050/foodengprog.2023.27.4.388","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}