Journal of the Korean Home Economics Association (대한가정학회지)
- Volume 23 Issue 3
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- Pages.49-53
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- 1985
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- 1225-0937(pISSN)
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- 2234-2818(eISSN)
Texture profile analysis of acorn flour gel-Comparison of 3$\times$ 3 latin square with 3sup 3 factorial experiment -
도토리묵의 Texture 특성 -라틴방격법과 요인배치법의 비교-
Abstract
The typical texture profile analysis of acorn flour gel was investigated with Instron univ. testing machine by two experimental designs, 3
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