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A study of the quality characteristics of frozen Korean rice cake by using different thawing methods.
Ku, Su-Kyung; Hong, Jung-Sun; Choi, Hee-Don; Park, Jong-Dae; Kim, Young-Boong; Choi, Hyun-Wook; Kim, Tae-Kyung; Choi, Yun-Sang.
Afiliación
  • Ku SK; Food Processing Research Center, Korea Food Research Institute, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do Korea.
  • Hong JS; Food Processing Research Center, Korea Food Research Institute, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do Korea.
  • Choi HD; Food Processing Research Center, Korea Food Research Institute, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do Korea.
  • Park JD; Food Processing Research Center, Korea Food Research Institute, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do Korea.
  • Kim YB; Food Processing Research Center, Korea Food Research Institute, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do Korea.
  • Choi HW; Food Processing Research Center, Korea Food Research Institute, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do Korea.
  • Kim TK; Food Processing Research Center, Korea Food Research Institute, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do Korea.
  • Choi YS; Food Processing Research Center, Korea Food Research Institute, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do Korea.
Food Sci Biotechnol ; 27(5): 1343-1351, 2018 Oct.
Article en En | MEDLINE | ID: mdl-30319843
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Food Sci Biotechnol Año: 2018 Tipo del documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Food Sci Biotechnol Año: 2018 Tipo del documento: Article