Comparison of physical properties of Steamed Rice Cake (Jeung-pyun) using Dry-milled Rice Flour, a variety of yeast and homogenizer

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한국식생활문화학회 (The Korean Society Of Food Culture)

저자

Young-Lan Son(Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration)
Sa-Ra Park(Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration)
Hee-Sun Kim(Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration)
Gwi-Jung Han(Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration)

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