Open AccessCharacteristics of Instant Hot Sauce prepared with Different Ratio of Cheongguk-Jang and Red Pepper Powder
Author(s) -
Hey Min Aum,
정장호
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.2017.23.4.001001001
Subject(s) - instant , pepper , food science , mathematics , chemistry