Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Woo-Seoung Choi"'
Autor:
Kyung-Yeon Chae, Woo-Seoung Choi
Publikováno v:
Korean journal of food and cookery science. 28:695-701
The aim of this study was to determine the optimum amount of apricot paste to add to rice flour for the preparation of Sulgidduk. As the apricot paste level of the Sulgidduk increased, the moisture contents of samples increased (40.10-43.71%), The co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::35d8c13bc5da10c21954641d69077ccf
https://doi.org/10.9724/kfcs.2012.28.6.695
https://doi.org/10.9724/kfcs.2012.28.6.695
Publikováno v:
Korean journal of food and cookery science. 27:653-659
The aim of this study was to determine the optimum amount of apricot seed powder to add to rice flour in oder to prepare Sulgidduk (traditional rice cakes). As the apricot seed powder level of the Sulgidduk increased, the moisture contents of the sam
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a7888faf83a435e1cbb250d7585b960
https://doi.org/10.9724/kfcs.2011.27.6.653
https://doi.org/10.9724/kfcs.2011.27.6.653