Open AccessQuality Characteristics of Emulsion-type Chicken Sausages added Different Level of Buckwheat Powder
Author(s) -
Ho-Bin Shin,
Hack-Youn Kim,
JiYeon Chun
Publication year - 2017
Publication title -
han'gug ga'geum haghoeji/han-guk gageum hakoeji
Language(s) - English
Resource type - Journals
eISSN - 2287-5387
pISSN - 1225-6625
DOI - 10.5536/kjps.2017.44.2.135
Subject(s) - food science , emulsion , starch , chemistry , dietary fiber , moisture , viscosity , materials science , biochemistry , composite material , organic chemistry