Open AccessQuality Characteristics of Wet Noodles Added with Freeze-dried Purple Sweet Potato Powder
Author(s) -
이재상
Publication year - 2012
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2012.18.5.020020020
Subject(s) - food science , freeze drying , chemistry , chromatography