Sensory Characteristics of Seolgitteok (Korean Rice Cake) in Relation to the Added Levels of Brown Rice Flour and Sugar

Journal of Sensory Studies

Volumn 29, Issue 5, 2014, Pages 371-383

  Cho, Sungeun ^a   Yoon, Suk Hoo ^b,c   Min, Jieun ^a   Lee, Suji ^a   Tokar, Tonya ^a   Lee, Sun Ok ^a   Seo, Han Seok ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

^b Korea Food Research Institute   (South Korea)

^c Woosuk University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD TECHNOLOGY;

DIETARY FIBERS; GLUTEN-FREE; HEALTHY FOODS; NORTH AMERICAN; NUTRITIONAL VALUE; SENSORY ATTRIBUTES; SENSORY CHARACTERISTICS; SPECTRUM METHOD;

TEXTURES;

EID: 84925864081     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/joss.12118     Document Type: Article

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