Open AccessA Study on Physicochemical Characteristics of Frozen Mulberry Fruit and the Quality and Sensory Characteristics of Bagel with Different Drying Conditions of Mulberry Powder
Author(s) -
Min-Ae Lee,
Gwang In Byun
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.2013.19.2.004004004
Subject(s) - sensory system , quality (philosophy) , food science , materials science , chemistry , psychology , physics , cognitive psychology , quantum mechanics