摘要 : This study was conducted to investigate the quality characteristics of waxy corn noodles (WCN) made with different defatted soybean powder (DFP). The WCN was evaluated for their cooking properties (weight, water absorption, volume... 展开
作者 | In Guk Hwang Heon-Sang Jeong |
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作者单位 | |
期刊名称 | 《Journal of the Korean Society of Food Science and Nutrition》 |
总页数 | 7 |
语种/中图分类号 | 朝语 / R1 |
关键词 | defatted soybean powder waxy corn noodle quality characteristics |
馆藏号 | N2008EPST0011002 |