|
KMID : 1011620040200060568
|
|
Korean Journal of Food and Cookey Science
2004 Volume.20 No. 6 p.568 ~ p.574
|
|
|
Quality Characteristic of cream soups added with rice flour and potato as a thickening agent
|
|
Koh Seung-Jeong
Lee Kyung-Hee
Park Hong-Hyun
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|