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    4 research outputs found

    Physiological and Sensory Characteristics of Demi-glace Sauce with Roux

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
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    유지를 달리한 농후제로 만든 베샤멜소스의 관능적 특성

    Author
    Publication venue
    'Korea Food Service Association'
    Publication date
    Field of study
    No full text
    Crossref

    Quality Characteristics of Hobakjook prepared with Waxy and Non-waxy Rice Powder

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
    Crossref

    Quality Characteristics of Hobakjook prepared with Waxy and Non-waxy Rice Powder

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
    Crossref
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