Work

Quality Characteristics of Soybean Dasik Containing Different Amounts of Red Ginseng Gel

Year: 2008

Type: article

Source: The Korean Journal of Food And Nutrition

Authors: Ae‐Jung Kim, Kyung-Hee Joung, Bo-Ram Kim

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: W895754347

FWCI: 1.982

Cites:

Cited by: 6

Related to: 10