Open AccessQuality Characteristics of Jeungpyun Prepared with Brown Rice and Sea Tangle Powder
Author(s) -
Min-Woo Lee,
In-Seon Lee
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.2016.32.2.178
Subject(s) - chewiness , spreadability , brown rice , lightness , food science , rice flour , chemistry , tangle , mathematics , physics , raw material , organic chemistry , pure mathematics , optics
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