Quality Characteristics and Optimization of Rice Cookies Prepared by Substituting Salt with Spergularia Marina L. Griseb | Zendy

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Quality Characteristics and Optimization of Rice Cookies Prepared by Substituting Salt with Spergularia Marina L. Griseb

Author(s) -

DahSol Kim,

SunMee Lee,

Nami Joo

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.2016.32.3.279

Subject(s) - salt (chemistry) , botany , horticulture , chemistry , biology

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