Preparation and characterization of physicochemical and sensory properties of Hwajeon added with wild grape extract

Korean Journal of Food Science and Technology

Volumn 43, Issue 5, 2011, Pages 588-596

  Lee, Byung Yong ^a   Kim, Nam Ho ^a   Kim, Sol I ^a   Kim, Seul Gi ^a   Kim, Jin Sun ^a   Surh, Jeonghee ^a  

^a Kangwon National University   (South Korea)

Author keywords

Hwajeon; Sensory property; Starch gelatinization; Wild grape extract

Indexed keywords

VITACEAE;

EID: 81455136895     PISSN: 03676293     EISSN: None     Source Type: Journal    
DOI: 10.9721/KJFST.2011.43.5.588     Document Type: Article

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