Optimizing the Structural Integrity of <i>Gwapyeon</i> with Red Bull <sup>Ⓡ</sup> and Enhancing Consumer Acceptability: A Comparison of Corn, Mung Bean, and Potato Starch
- DOI
- 10.3746/pnf.2026.064
- Published
- 2026-08-14
- Container
- Preventive Nutrition and Food Science
- Publisher
- The Korean Society of Food Science and Nutrition
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3746/pnf.2026.064,
title = {Optimizing the Structural Integrity of
<i>Gwapyeon</i>
with Red Bull
<sup>Ⓡ</sup>
and Enhancing Consumer Acceptability: A Comparison of Corn, Mung Bean, and Potato Starch},
author = {Chae-Won No and Seongjin Yoon and Jisu Lee and Jiaxiang Zheng and Bong-Hyun Kim and Chung-Bae Oh and Miae Doo and Jung-Heun Ha},
year = {2026},
journal = {Preventive Nutrition and Food Science},
doi = {10.3746/pnf.2026.064},
url = {https://doi.org/10.3746/pnf.2026.064}
}RIS
TY - JOUR
TI - Optimizing the Structural Integrity of
<i>Gwapyeon</i>
with Red Bull
<sup>Ⓡ</sup>
and Enhancing Consumer Acceptability: A Comparison of Corn, Mung Bean, and Potato Starch
AU - Chae-Won No
AU - Seongjin Yoon
AU - Jisu Lee
AU - Jiaxiang Zheng
AU - Bong-Hyun Kim
AU - Chung-Bae Oh
AU - Miae Doo
AU - Jung-Heun Ha
PY - 2026
JO - Preventive Nutrition and Food Science
DO - 10.3746/pnf.2026.064
UR - https://doi.org/10.3746/pnf.2026.064
ER - APA
No, C., Yoon, S., Lee, J., Zheng, J., Kim, B., Oh, C., Doo, M., & Ha, J. (2026). Optimizing the Structural Integrity of <i>Gwapyeon</i> with Red Bull <sup>Ⓡ</sup> and Enhancing Consumer Acceptability: A Comparison of Corn, Mung Bean, and Potato Starch. Preventive Nutrition and Food Science. https://doi.org/10.3746/pnf.2026.064
Source records
- crossref · retrieved 2026-09-26T07:49:15.648Z