Physicochemical Properties and Sensory Evaluation of Brown Waxy Rice Yetgangjeong Prepared Using Different Sugar Types of Binders and End Heating Temperature (당종류와 최종가열온도가 다른 결착제로 제조한 찰현미 쌀엿강정의 물리화학적, 관능적 특성 변화)
-
- Korean journal of food and cookery science
- /
- v.30 no.4
- /
- pp.463-471
- /
- 2014