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KMID : 1024420080120020097
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Food Engineering Progress
2008 Volume.12 No. 2 p.97 ~ p.106
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Quality Characteristics of Rice Cake(Injulmi) Made with Traditional Process and Instant Injulmi Machine and Different Steeping Time
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Tie Jin
Kim Mi-Hwan
Ryu Han-Jong
Lee Kwang-Ho
Han Min-Soo
Lee Hyo-Ku
Ryu Gi-Hyung
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Abstract
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KEYWORD
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Steeping time, Korean rice cake, machine, quality characteristics
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Listed journal information
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