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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)

AGROVOC Keywords
acidez acidity alimentos fermentados calidad cell counting extrusion fermented foods harina de trigo ph quality wheat flour
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
Farine de ble; Aliment fermente; Numeration cellulaire; Conteo de celulas; Qualite; Acidite
Language
Ko
Note
Summaries (En, Ko)
6 tables; 19 ref.
Type
Summary
1998-08-15
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