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KMID : 1024420060100010031
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Food Engineering Progress
2006 Volume.10 No. 1 p.31 ~ p.39
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Effects of Resting Time, Water Absorption Rate, and Salt Concentration on the Physico-chemical Properties of White Salted Noodle
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Chang Hak-Gil
Lee Nam-Hoon
Park Young-Seo
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Abstract
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KEYWORD
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wheat flour, white salted noodle, noodle color, salt concentration
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FullTexts / Linksout information
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Listed journal information
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