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1 Ergebnisse
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Textural and Sensory Properties of Yanggaeng Prepared with ..:
Lee, Jisu
;
Amelly
;
Jang, Hyunsoo
..
Journal of the Korean Society of Food Science and Nutrition. 53 (2024) 3 - p. 308-313 , 2024
Link:
https://doi.org/10.3746/jkfn.2024.53.3.308
RT Journal T1 <Title>Textural and Sensory Properties of Yanggaeng Prepared with the Addition of Tempeh Powder</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.3746_jkfn.2024.53.3.308&Exemplar=1&LAN=DE A1 Lee, Jisu A1 Amelly A1 Jang, Hyunsoo A1 Kang, Dahyun A1 Ha, Jung-Heun PB The Korean Society of Food Science and Nutrition YR 2024 SN 1226-3311 SN 2288-5978 JF Journal of the Korean Society of Food Science and Nutrition VO 53 IS 3 SP 308 OP 313 LK http://dx.doi.org/https://doi.org/10.3746/jkfn.2024.53.3.308 DO https://doi.org/10.3746/jkfn.2024.53.3.308 SF ELIB - SuUB Bremen
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