|
KMID : 1011620010170050503
|
|
Korean Journal of Food and Cookey Science
2001 Volume.17 No. 5 p.503 ~ p.509
|
|
|
Textural Properties of Kakdugi by Salting Methods Ⅰ - Water soluble pectin, PG activity, dietary fiber, total soluble solid -
|
|
Kim Na-Young
Jang Myung-Sook
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|