Changes in Quality Properties of Fermented Waxy Rice Paste of Yakchobugak as Affected by Lactic Acid Bacteria and Waxy Rice Powder

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Changes in Quality Properties of Fermented Waxy Rice Paste of Yakchobugak as Affected by Lactic Acid Bacteria and Waxy Rice Powder

Cited by 1 publication

References 6 publications

Physical and Sensory Characteristics of Laver Bugak (Korean Traditional Fried Dishes) During Fermentation of Starch Batter

Physical and Sensory Characteristics of Laver Bugak (Korean Traditional Fried Dishes) During Fermentation of Starch Batter

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