Open AccessQuality Characteristics of Cheongpomook Prepared with Different Levels of Mungbean Powder
Author(s) -
Ae-Jeung Kim,
Myung-Ryun Han,
JeongOk Rho
Publication year - 2011
Publication title -
han-guk saenghwal gwahakoeji/han'gug saeng'hwal gwahag hoeji
Language(s) - English
Resource type - Journals
eISSN - 2234-3768
pISSN - 1226-0851
DOI - 10.5934/kjhe.2011.20.6.1229
Subject(s) - chewiness , rheology , food science , viscosity , taste , materials science , hue , mathematics , chemistry , composite material , physics , optics