Open AccessQuality Characteristics of Hobakjook prepared with Waxy and Non-waxy Rice Powder
Author(s) -
Chul Kyu Lee,
Hye Hyun Yoon
Publication year - 2017
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2017.23.3.013
Subject(s) - quality (philosophy) , food science , microbiology and biotechnology , chemistry , biology , physics , quantum mechanics