Open AccessQuality Characteristics of Tomato Sauce added withVarious Thickening Agent
Author(s) -
김영준,
박기홍,
Choi Soo Keun,
김기쁨
Publication year - 2016
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2016.22.7.009
Subject(s) - thickening , quality (philosophy) , thickening agent , food science , chemistry , physics , polymer science , quantum mechanics