Open AccessQuality Characteristics of Korean Rice Cakes (Karedduk) with a Mixture of Fructooligosaccharide and Modified Starch
Author(s) -
정혜영
Publication year - 2015
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2015.21.4.011
Subject(s) - fructooligosaccharide , starch , food science , quality (philosophy) , chemistry , physics , quantum mechanics
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