7 results on '"Chung, H. Y."'
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2. Comparison of three cooking methods on qualities of low-fat kung-wans formulated with gum-hydrate fat substitutes
3. Comparisons of 13 edible gum-hydrate fat substitutes for low fat Kung-wan (an emulsified meatball)
4. Interactions of konjac, agar, curdlan gum, -carrageenan and reheating treatment in emulsified meatballs
5. Effects of processing factors on qualities of emulsified meatball
6. Effects of k-carrageenan, salt, phosphates and fat on qualities of low fat emulsified meatballs
7. Interactions of konjac, agar, curdlan gum, k-carrageenan and reheating treatment in emulsified meatballs
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