Work

Quality Characteristics of Dried Noodles Prepared with Red Snow Crab Body Shell Powder

Year: 2024

Type: article

Abstract: Jin Lee, Min Jeong Jung, Ju Yeon Park, Ji Seong Hong, Ga Yang Lee, Jong Woong Nam, Joon Young Jun, and Byoung-Mok Kim. Journal of the Korean Society of Food Science and Nutrition 2024;53:1294-303. https://doi.org/10.3746/jkfn.2024.53.12.1294

Source: Journal of the Korean Society of Food Science and Nutrition

DOI: 10.3746/jkfn.2024.53.12.1294

Authors: Jin Lee, Min Jeong Jung, Ju Yeon Park, Ji Seong Hong, Ga Yang Lee, Jong Woong Nam, Joon Young Jun, Byoung-Mok Kim

Institutions: Gangneung–Wonju National University, Korea Food Research Institute, Korea 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: hybrid

OpenAlex ID: W4405885087

FWCI: 0.195

Cites: 36

Cited by: 1

Related to: 10