Korean Journal of Food and Cookery Science

10.9724/kfcs.2019.35.6.610

Quality Properties of Rice Wet Noodle Prepared from Frozen Dough

Number of citation :
Citation
  • 1

    혼합 쌀가루 냉동 반죽으로 제조한 쌀국수의 품질 특성 / 2023 / Korean Journal of Food and Cookery Science / vol.39, no.5, pp.375 /

    10.9724/kfcs.2023.39.5.375

  • 2

    Quality Characteristics of Dangmyeon (Starch Vermicelli) Made from Heat-Moisture Treated Corn, Potato, and Sweet Potato Starches / 2022 / Journal of the Korean Society of Food Science and Nutrition / vol.51, no.4, pp.360 /

    10.3746/jkfn.2022.51.4.360

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