AGRIS - International System for Agricultural Science and Technology

Changes in physicochemical properties of kochujang and doenjang prepared with extrudated wheat flour during fermentation

1997

Kum, J.S. (Korea Food Research Institute, Songnam (Korea Republic)) | Han, O. (Heoseo University, Asan (Korea Republic). Department of Food and Nutrition)


Bibliographic information
Journal of The Korean Society of Food Science and Nutrition (Korea Republic)
Volume 26 Issue 4 ISSN 1226-3311
Pagination
pp. 601-605
Other Subjects
Conteo de celulas; Farine de ble; Aliment fermente; Qualite; Acidite; Numeration cellulaire
Language
Korean
Note
Summaries (En, Ko)
6 tables; 19 ref.
Type
Summary

1998-08-15
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