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.2016.22.7.009009009
Subject(s) - quality (philosophy) , thickening , thickening agent , business , food science , pulp and paper industry , chemistry , engineering , physics , quantum mechanics