Open AccessSensory Characteristics and Consumer Acceptance of Gluten-Free Rice Pasta with Added Buckwheat, Mungbean and Acorn Starches
Author(s) -
Jin Hyuck Jung,
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.2016.32.4.413
Subject(s) - chewiness , food science , rice flour , quantitative descriptive analysis , starch , gluten free , flavor , gluten , mathematics , taste , chemistry , raw material , organic chemistry
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