Quality Properties of Rice Wet Noodle Prepared from Frozen Dough

Autor:	Jooree Lee, Saehun Mun, No Jun Hee, Shin Mal shick
Rok vydání:	2019
Předmět:	Materials science Rice protein media_common.quotation_subject General Earth and Planetary Sciences Quality (business) Food science General Environmental Science media_common
Zdroj:	Korean Journal of Food and Cookery Science. 35:610-618
ISSN:	2287-1780
DOI:	10.9724/kfcs.2019.35.6.610
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::80d4e169b938a2971e8ecc385b48010c https://doi.org/10.9724/kfcs.2019.35.6.610 Zobrazit plný text záznamu