Open AccessQuality Characteristics of Injulmi Prepared with Dry Glutinous Rice Flour According to the Punching Time
Author(s) -
Young Mi Park,
Hye Hyun Yoon
Publication year - 2016
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.2016.32.2.168
Subject(s) - rice flour , horticulture , food science , chemistry , biology , raw material , organic chemistry
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom