The sensory characteristics of Tangmyon as affected by production methods and the contents of corn starch.
1990
Park O.J. | Kim K.O. | Kim S.K.
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Bibliographic information
Pagination
v.721-723(7)
Other Subjects
Pate alimentaire; Propiedades organolepticas; Republique de coree; Republica de corea; Propriete organoleptique; Amidon de mais
Note
1 table; 7 ref. Summaries (En, Ko).
Type
Journal Article; Journal Part; Summary
Source
Korean-Journal-of-Food-Science-and-Technology (Korea Republic). (Dec 1990). v. 22(7) p. 721-723.
Corporate Author
Ewha Womans' Univ., Seoul (Korea Republic). Coll. of Natural Sciences Dankook Univ., Seoul (Korea Republic). Dept. of Food Science and Nutrition
BIT, Geneva (Switzerland). ONUDI, Vienna (Austria).
2012-11-15
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