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Showing results 1 to 3 of 3

Issue DateTitleAuthor(s)Type
2009Changes in microflora, enzyme activities and microscopic structure of waxy rice and steeping water in response to different steeping conditions during preparation of gangjung김광옥Article
2007Effects of steeping conditions of waxy rice on the physical and sensory characteristics of Gangjung (a traditional Korean oil-puffed snack)김광옥Article
2009Optimizing steeping conditions of waxy rice based on the sensory properties of Gangjung (a traditional Korean oil-puffed snack)김광옥Article
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