Open AccessTextural and sensory properties of rice noodle blended with of hydrocolloids
Author(s) -
Hanna Lee,
EunHee Jang,
Jin-Sil Lee,
Wan-Soo Hong,
Youngshik Kim,
JungAh Han
Publication year - 2012
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.2012.28.6.703
Subject(s) - food science , sensory system , materials science , psychology , chemistry , cognitive psychology
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