Physicochemical characteristics of kimchi powder manufactured by hot air drying and freeze drying-Reference-Cited by-同舟云学术

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Physicochemical characteristics of kimchi powder manufactured by hot air drying and freeze drying

Published:2016-01 Issue: Volume:5 Page:193-198
ISSN:1878-8181
Container-title:Biocatalysis and Agricultural Biotechnology
language:en
Short-container-title:Biocatalysis and Agricultural Biotechnology

Author:

Park Hyeon-Jin,Lee Yongjae,Eun Jong-Bang

Publisher

Elsevier BV

Subject

Agronomy and Crop Science,Applied Microbiology and Biotechnology,Bioengineering,Food Science,Biotechnology

Reference42 articles.

1. Gelatinization of corn grits by roll- and extrusion-cooking;Anderson;Cereal Sci. Today,1969

2. Official Methods of Analysis;AOAC,2005

3. Physicochemical properties of roller-milled barley bran and flour;Bhatty;Cereal Chem.,1993

4. Kimchi: Fermentation and Food Science;Cheigh,2004

5. Biochemical, microbiological, and nutritional aspects of kimchi;Cheigh;J. Food Sci. Nutr.,1994

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