Open AccessQuality Characteristics of Pumpkin Cream Soup with Rice Powder as a Thickening Agents
Author(s) -
YoungAh Rha,
Youngsub Oh,
Choi Soo Keun
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.2007.13.3.005005005
Subject(s) - thickening , quality (philosophy) , food science , thickening agent , traditional medicine , agricultural engineering , microbiology and biotechnology , chemistry , biology , medicine , polymer science , physics , engineering , quantum mechanics