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KMID : 0380620040360050795
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Korean Journal of Food Science and Technology
2004 Volume.36 No. 5 p.795 ~ p.799
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Physiological Activity/Nutrition : Characteristics of Wax Gourd Juice-added Dry Noodles
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홍선표/Hong SP
전현일/송근섭/권경순/권용주/김영수/Jun HI/Song GS/Kwon KS/Kwon YJ/Kim YS
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Abstract
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KEYWORD
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wax gourd juice, dough rheology, noodle, noodle quality
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FullTexts / Linksout information
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Listed journal information
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