Open AccessQuality characteristics of noodles added with Houttuynia cordata Thunb. powder
Author(s) -
Woo-Po Park
Publication year - 2014
Publication title -
han'gug sigpum jeojang yu'tong haghoeji/han-guk sikpum jeojang yutong hakoeji
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.233
H-Index - 5
eISSN - 2287-7428
pISSN - 1738-7248
DOI - 10.11002/kjfp.2014.21.1.34
Subject(s) - houttuynia cordata , food science , wheat flour , chemistry , viscosity , flavor , taste , materials science , chromatography , composite material , extraction (chemistry)