Open AccessQuality Characteristics of Jeungpyun Prepared with Brown Rice and Sea Tangle Powder
Author(s) -
Minwoo Lee,
In-Seon Lee
Publication year - 2016
Publication title -
han-guk sikpum jori gwahakoeji
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 , tangle , chemistry , texture (cosmology) , mathematics , pure mathematics , raw material , physics , organic chemistry , artificial intelligence , computer science , optics , image (mathematics)