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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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방상진/Bang SJ
신일식/김상무/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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Listed journal information
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