KMID : 0380620060380010068
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Korean Journal of Food Science and Technology 2006 Volume.38 No. 1 p.68 ~ p.74
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Engineering/Processing/Sensory Evaluation : Optimum Process Condition of Noodles with Sea Tangle Single Cell Detritus (SCD)
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¹æ»óÁø/Bang SJ
½ÅÀϽÄ/±è»ó¹«/Shin IS/Kim SM
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Abstract
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KEYWORD
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mixture model, SCD noodle, electrolyzed water, sea tangle, texture
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FullTexts / Linksout information
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