Preparation of easily chewable and swallowable texture-modified <i>Dongchimi</i>.

Chun, Yong-Gi; Park, Chan-Eun; Seo, Tae-Rang; Park, Dong-June; Kim, Bum-Keun

Preparation of easily chewable and swallowable texture-modified Dongchimi.

Chun, Yong-Gi; Park, Chan-Eun; Seo, Tae-Rang; Park, Dong-June; Kim, Bum-Keun.

Afiliação

Chun YG; Korea Food Research Institute, Wanjugun, Jeonlabukdo Korea.
Park CE; Korea Food Research Institute, Wanjugun, Jeonlabukdo Korea.
Seo TR; Korea Food Research Institute, Wanjugun, Jeonlabukdo Korea.
Park DJ; Korea Food Research Institute, Wanjugun, Jeonlabukdo Korea.
Kim BK; Korea Food Research Institute, Wanjugun, Jeonlabukdo Korea.

Food Sci Biotechnol ; 29(5): 651-655, 2020 May.

Article em En | MEDLINE | ID: mdl-32419963

Palavras-chave

Dongchimi; Elderly people; Hardness; Sensory evaluation; Texture modified

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Biotechnol Ano de publicação: 2020 Tipo de documento: Article