Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 17 Issue 4
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- Pages.245-247
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- 1985
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- 0367-6293(pISSN)
Effect of Polyphosphate on Firming Rate of Cooked Rice
축합인산염이 밥의 노화속도에 미치는 영향
- Kim, Il-Hwan (Seo-Do Chemical Co., Ltd.) ;
- Lee, Kyu-Han (Department of Food Science and Nutrition, Dankook University) ;
- Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University)
- Published : 1985.08.01
Abstract
The effect of a polyphosphate having
축합인산염 (57%
Keywords