Microbiological and Biochemical Characterization of the Traditional Steeping Process of Waxy Rice for Yukwa (a Korean Oil-Puffed Snack) Production
Chun, H.S. (Korea Food Research Institute, Sungnam, Republic of Korea), E-mail: hschun@kfri.re.kr, Lee, M.K. (Korea Food Research Institute, Sungnam, Republic of Korea), Kim, H.J. (Korea Food Research Institute, Sungnam, Republic of Korea), Chang, H.J. (Korea Food Research Institute, Sungnam, Republic of Korea)
Published in Journal of food science and nutrition (Pusan, Korea : 2003) (01.06.2004)
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Published in Journal of food science and nutrition (Pusan, Korea : 2003) (01.06.2004)
Journal Article