한국식품조리과학회지 (Korean journal of food and cookery science)
- 제2권2호
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- Pages.68-75
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- 1986
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
숙성 기간에 따른 무우 김치의 텍스쳐와 섬유소, 헤미셀루로오스, 펙틴질의 함량 변화
Changes of Texture in terms of the Contents of Cellulose, Hemicellulose and Pectic Substances during Fermentation of Radish Kimchi
- Jung, Guy-Hwa (Dept. of Food Nutrition, College of Home Economics, Seoul National University) ;
- Lee, Hei-Soo (Dept. of Food Nutrition, College of Home Economics, Seoul National University)
- 발행 : 1986.12.20
초록
무우 김치를
The changes of dietary fiber and texture of radish Kimchi fermented at
키워드