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KMID : 1024420080120020071
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Food Engineering Progress
2008 Volume.12 No. 2 p.71 ~ p.77
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pH, Acidity, Color, Reducing Sugar, Total Sugar, Alcohol and Organoleptic Characteristics of Puffed Rice Powder Added Wheat Flour Takju during Fermentation
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Kim Ji-Young
Yi Young-Hyoun
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Abstract
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KEYWORD
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Wheat flour takju, puffed rice powder, pH, acidity, color, sugar, alcohol
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FullTexts / Linksout information
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Listed journal information
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