|
KMID : 0665419880030040391
|
|
Korean Journal of Food Culture
1988 Volume.3 No. 4 p.391 ~ p.396
|
|
|
Effects of processing method and storage temperature and time on the texture of Yaksik ( cooked and seasoned glutinous rice )
|
|
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|