Skip to main navigation Skip to search Skip to main content

Effects of newly developed waxy rice flour on the quality characteristics and oxidative stability of Korean traditional fried cookie, Yakgwa

  • Chonnam National University

Research output: Contribution to journal › Article › peer-review

3 Scopus citations

Fingerprint

Dive into the research topics of 'Effects of newly developed waxy rice flour on the quality characteristics and oxidative stability of Korean traditional fried cookie, Yakgwa'. Together they form a unique fingerprint.
Sort by

Food Science