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KMID : 1007520060150040606
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Food Science and Biotechnology
2006 Volume.15 No. 4 p.606 ~ p.611
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Chemical Composition of Smilax china Leaves and Quality Characteristics of Rice Cakes Prepared with Its Water Extract
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Jeon Jeong-Ryae
Jin Tie-Yan
Kim Jean
Park Jyung-Rwang
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Abstract
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KEYWORD
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Smilax china Leaves, chemical composition, seolgitteok, texture and sensory evaluation, microorganism
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