Open AccessOptimization and Quality Characteristics of Balsamic Vinegar Jelly with Various Gelling Agents
Author(s) -
최은희,
Choi Soo Keun,
박기봉,
김동석
Publication year - 2013
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2013.19.1.011
Subject(s) - food science , quality (philosophy) , mathematics , chemistry , physics , quantum mechanics