Physicochemical Properties of Mung Bean Starch Paste, a Main Ingredient of Omija-eui
Jang, K.I., Chungbuk National University, Cheongju, Republic of Korea, Han, H.J., Hanyang University, Seoul, Republic of Korea, Lee, K.Y., Hanyang University, Seoul, Republic of Korea, Bae, I.Y., Hanyang University, Seoul, Republic of Korea, Lee, J.Y., Hanyang University, Seoul, Republic of Korea, Kim, M.K., Hanyang University, Seoul, Republic of Korea, Lee, H.G., Hanyang University, Seoul, Republic of Korea
Published in Food science and biotechnology (01.08.2009)
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Published in Food science and biotechnology (01.08.2009)
Journal Article
Effect of Cooking Method and Additives on the Freeze-Thaw Stability of Mung Bean Starch Paste for Preparation of Omija-eui
Han, H.J., Hanyang University, Seoul, Republic of Korea, Jang, K.I., Chungbuk National University, Cheongju, Republic of Korea, Bae, I.Y., Hanyang University, Seoul, Republic of Korea, Lee, K.Y., Hanyang University, Seoul, Republic of Korea, Koo, S.H., Hanyang University, Seoul, Republic of Korea, Kim, M.K., Hanyang University, Seoul, Republic of Korea, Jun, S.J., Hanyang University, Seoul, Republic of Korea, Lee, H.G., Hanyang University, Seoul, Republic of Korea
Published in Food science and biotechnology (01.10.2009)
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Published in Food science and biotechnology (01.10.2009)
Journal Article