Effect of steaming, freezing, and re-steaming on the texture properties of non-glutinous rice cakes
Crossref DOI link: https://doi.org/10.1007/s10068-016-0170-z
Published Online: 2016-08-31
Published Print: 2016-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Choi, Eunhye
Jo, Hye-Eun
Sohn, Kee Hyuk
Kang, Tae-Young
Kim, Bumsik
Lee, Kang Pyo
Han, Jung Sook
Lee, Suyong
Ko, Sanghoon
License valid from 2016-08-01