Work

Development of a Jjolmyeon Recipe with Delayed Starch Retrogradation and Improved Digestibility

Year: 2025

Type: article

Abstract: 밀은 세계적으로

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

DOI: 10.3746/jkfn.2025.54.4.370

Authors: Hee-Su Cho, Tae-Ho Choi, Jae-Hoon Shim

Institution: Hallym University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: hybrid

Funder: National Research Foundation of Korea

Awards: G116703918, G2952876500

OpenAlex ID: W4409817045

FWCI:

Cites: 17

Cited by:

Related to: 10