Open AccessQuality Characteristics of Sulgidduk Added with Hizikia fusiformis Powder
Author(s) -
Yeon-Jung Lee,
Eun-Hee Kim
Publication year - 2011
Publication title -
korean journal of food and cookery science
Language(s) - English
Resource type - Journals
eISSN - 2287-1780
pISSN - 2287-1772
DOI - 10.9724/kfcs.2011.27.6.723
Subject(s) - chewiness , lightness , rice flour , food science , flavor , chemistry , taste , water content , raw material , organic chemistry , physics , geotechnical engineering , optics , engineering
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