Open AccessQuality Characteristics of Mandupi Added with Curcuma aromatica Powder
Author(s) -
Bock-Hee Park,
Sung-A An,
Hee-Sook Cho
Publication year - 2014
Publication title -
journal of the korean society of food culture
Language(s) - English
Resource type - Journals
eISSN - 2288-7148
pISSN - 1225-7060
DOI - 10.7318/kjfc/2014.29.4.348
Subject(s) - curcuma , chewiness , food science , materials science , chemistry , traditional medicine , medicine
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