Open AccessQuality Characteristics of Topokkidduk Added with Soybean Flour
Author(s) -
Ho Jin Kang,
Jong Dae Park,
Hyun-Yu Lee,
Jun-Seok Kum
Publication year - 2012
Publication title -
korean journal of food preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.233
H-Index - 5
eISSN - 2287-7428
pISSN - 1738-7248
DOI - 10.11002/kjfp.2012.19.5.688
Subject(s) - chewiness , food science , absorption of water , chemistry , water content , taste , flavor , ingredient , moisture , water activity , wheat flour , botany , biology , geotechnical engineering , organic chemistry , engineering
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