Development of a <i>Jjolmyeon</i> Recipe with Delayed Starch Retrogradation and Improved Digestibility

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Publication Details

Journal
Journal of the Korean Society of Food Science and Nutrition
Published
2025-04-25
DOI
https://doi.org/10.3746/jkfn.2025.54.4.370
Primary Topic
Food composition and properties
Type
article
Field-Weighted Citation Impact
0.00

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article

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

Jae‐Hoon Shim, Tae‐Ho Choi, Hee‐Su Cho
Journal of the Korean Society of Food Science and Nutrition
Food composition and properties
article

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

Jae‐Hoon Shim, Tae‐Ho Choi, Hee‐Su Cho
article en

Abstract

No abstract available for this paper.
Journal of the Korean Society of Food Science and NutritionVol. 54(4)
Hallym University (KR)
National Research Foundation of Korea
Zero hunger
Openalex Percentile: Top 90%
Food composition and properties
DOIOpen Access PDFOpenAlex
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Development of a <i>Jjolmyeon</i> Recipe with Delayed Starch Retrogradation and Improved Digestibility — Jae‐Hoon Shim, Tae‐Ho Choi, et al. · Journal of the Korean Society of Food Science and Nutrition (2025) | TGRS Research Map | TGRS