{"title":"Quality Characteristics of Wet Noodles Containing Different Amounts of Doraji Powder","authors":"Hyeon-Hee Yu, Zhu Ruiyu, Seon Hyo Kim, J. Oh","doi":"10.9799/KSFAN.2020.33.1.037","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"16 1","pages":"37-48"},"PeriodicalIF":0.0000,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Korean Journal of Food And Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9799/KSFAN.2020.33.1.037","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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