Work

Quality Characteristics of Raw and Cooked Spirulina Added Noodles during Storage

Year: 2009

Type: article

Source: 한국식품저장유통학회지 = Korean journal of food preservation

Authors: 이윤진, 손찬욱, 김혜정, 이진하, 김미리

Institution: Chungnam National University

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W331034846

FWCI: 1.207

Cites: 21

Cited by: 6

Related to: 10