Work

Quality Characteristics of Tofu Prepared with Spirulina

Year: 2010

Type: article

Source: 한국식품조리과학회지

Authors: 김효진, 이지연, 이승희, 이근종, 김미리

Institution: Chungwoon 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: W928353975

FWCI: 0.375

Cites: 16

Cited by: 2

Related to: 10