Open AccessOptimization of Manufacturing Wet Noodle Added with Aloe vera Powder
Author(s) -
Hyun-Wook Jang,
BoYoung Lee,
Eun-Sook Kim,
YoungEun 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.2016.32.6.704
Subject(s) - chewiness , mouthfeel , food science , absorption of water , aloe vera , response surface methodology , turbidity , lightness , flavor , chemistry , taste , mathematics , materials science , chromatography , traditional medicine , composite material , medicine , raw material , oceanography , physics , organic chemistry , optics , geology
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