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Sensory Characteristics of Seolgitteok (Korean Rice Cake) in Relation to the Added Levels of Brown Rice Flour and Sugar |
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| Authors: | Sungeun Cho Suk Hoo Yoon Jieun Min Suji Lee Tonya Tokar Sun‐Ok Lee Han‐Seok Seo |
| Affiliation: | 1. Department of Food Science, University of Arkansas, , Fayetteville, AR, 72704;2. Korea Food Research Institute, , Seongnam‐si, Gyeonggi‐do, 463746 Korea;3. Department of Food Science and Biotechnology, College of Food Science, Woosuk University, , Wanju, Jeonbuk, 565701 Korea |
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