Open AccessPhysicochemical Properties and Sensory Evaluation of Brown Waxy Rice Yetgangjeong Prepared Using Different Sugar Types of Binders and End Heating Temperature
Author(s) -
Junhee No,
HyunJin Kim,
Eun Ok Choi,
Kyong-Ae Lee,
Malshick Shin
Publication year - 2014
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.2014.30.4.463
Subject(s) - sugar , food science , sensory system , materials science , horticulture , chemistry , biology , neuroscience
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