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KMID : 0881720060210010009
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Journal of Food Hygiene and Safety
2006 Volume.21 No. 1 p.9 ~ p.13
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Alternative Sweetener of Sucrose by using Threshold Value and Effects of Salt Addition on the Sweetness
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Hwang Cheol-Seung
Shin Dong-Hwa
Kim Yong-Suk
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Abstract
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KEYWORD
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threshold value, salt addition, sweetness, sucrose, red bean paste
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FullTexts / Linksout information
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Listed journal information
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