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KMID : 0380620050370040579
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 4 p.579 ~ p.583
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Engineering/Processing/Sensory Evaluation : Properties of Wet Noodle Changed by the Addition of Sanghwang Mushroom (Phellinus Linteus) Powder and Extract
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김행란/Kim HR
홍진석/최정실/한귀정/김태영/김상범/전혜경/Hong JS/Choi JS/Han GJ/Kim TY/Kim SB/Chun HK
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Abstract
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KEYWORD
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wet noodle, sangwhang mushroom (Phellinus Linteus), texture
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FullTexts / Linksout information
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Listed journal information
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