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Effect of flour of coloured potato (Hongyoung and Jayoung) for antioxidant activity and texture properties of manufacturing noodle

Other Titles

유색감자 자영과 홍영을 이용한 제면 특성 및 항산화 활성

Authors

홍윤기; 정화빈; 김상민; 판철호; 남정환; 조지홍; 권오근; 정진철; 이재권; 윤원병

Issue Date

2013-11

Publisher

충북대학교 과학교육연구소

Citation

과학교육연구논총, v.29, no.1, pp.35 - 43

Keywords

noodles; texture; coloured potato; antioxidant activity; hongyoung; jayoung

ISSN

1229-229X

URI

https://pubs.kist.re.kr/handle/201004/127467

Appears in Collections:

KIST Article > 2013

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