Open AccessQuality Characteristics of English Muffin with Powdered, Soft and Hard Type Rice Flour by Different Grinding Methods
Author(s) -
OkJa Choi,
Ki-Hoon Shim,
Eun-Bich Ma,
Seul Lee,
Kyeong-Suk Son,
Hee-Nam Jung
Publication year - 2015
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.2015.31.5.544
Subject(s) - grinding , materials science , quality (philosophy) , food science , metallurgy , chemistry , physics , quantum mechanics
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