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

Lee, Chul Kyu; Yoon, Hye Hyun

doi:10.20878/cshr.2017.23.3.013013013

culinarysciencehospitalityresearch

2017

DOI: 10.20878/cshr.2017.23.3.013013013

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

Chul Kyu Lee¹,

Hye Hyun Yoon²

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Cited by 4 publications

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Volatile and sensory profiles of different black rice (Oryza sativa L.) cultivars varying in milling degree

Choi

Lee

2021

Food Research International

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

Cited by 4 publications

References 6 publications

Volatile and sensory profiles of different black rice (Oryza sativa L.) cultivars varying in milling degree

Volatile and sensory profiles of different black rice (Oryza sativa L.) cultivars varying in milling degree

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Evaluation of the Usefulness of the Fermented Thistle (Cirsium japonicum ) with Lactobacillus rhamnosus BHN-LAB105 for Antioxidative and Whitening Effects

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