Quality Characteristics and Shelf-Life Establishment of Tteokbokki Tteok Added with Sikhye Fermented by Lactic Acid Bacteria
2020 ◽
Vol 49
(8)
◽
pp. 883-892
2016 ◽
Vol 45
(10)
◽
pp. 1476-1480
2016 ◽
Vol 45
(12)
◽
pp. 1799-1807
◽
Keyword(s):
2015 ◽
Vol 52
(9)
◽
pp. 5661-5670
◽
2017 ◽
pp. 197-258
2010 ◽
Vol 9
(46)
◽
pp. 7922-7927
◽
2006 ◽
Vol 30
(2)
◽
pp. 88-94
◽
2020 ◽
Vol 3
(1)
◽
pp. 25-31