Open AccessQuality Characteristics of Modified Green Gochujang Prepared with Chengyang Pepper Powder and Roasted Soy Powder
Author(s) -
신경은,
최일숙,
Choi Soo Keun
Publication year - 2011
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2011.17.4.022022022
Subject(s) - food science , pepper , garlic powder , soy flour , chemistry , raw material , organic chemistry
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