Changes in physical properties of Yukwa (fried rice snack) by soybean extract concentration and incubation time
Crossref DOI link: https://doi.org/10.1007/s10068-017-0284-y
Published Online: 2018-01-23
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Cho, Seong-Jun
Jo, Mi Na http://orcid.org/0000-0001-6201-8511
License valid from 2018-01-23