|
KMID : 1011619880040020051
|
|
Korean Journal of Food and Cookey Science
1988 Volume.4 No. 2 p.51 ~ p.56
|
|
|
A study on Physico - Chemical Analysis and Sensory Evaluation for Cooked Rices Made by Several Cooking Methods(Ⅱ) - Especially for warm and cool cooked Rices
|
|
Chang In-Young
Hwang In-Kyeong
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|