Open AccessQuality Characteristics of Snow Crab Cream Soup with Yam and Potato as a Thickening Agents
Author(s) -
Youngsub Oh
Publication year - 2007
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2007.13.1.010
Subject(s) - thickening , ice cream , snow , food science , quality (philosophy) , business , chemistry , geography , physics , polymer science , meteorology , quantum mechanics