The combined effects of acidulant and VERDAD N6 on the microbiological and physicochemical properties of Tteokbokki rice cake.

Kim SJ, Yoon KS

DOI: 10.1007/s10068-025-01979-9
Published: 2025 Dec
Container: Food science and biotechnology
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1007/s10068-025-01979-9,
  title = {The combined effects of acidulant and VERDAD N6 on the microbiological and physicochemical properties of Tteokbokki rice cake.},
  author = {Kim SJ and Yoon KS},
  year = {2025},
  journal = {Food science and biotechnology},
  doi = {10.1007/s10068-025-01979-9},
  url = {https://doi.org/10.1007/s10068-025-01979-9}
}

RIS

TY  - JOUR
TI  - The combined effects of acidulant and VERDAD N6 on the microbiological and physicochemical properties of Tteokbokki rice cake.
AU  - Kim SJ
AU  - Yoon KS
PY  - 2025
JO  - Food science and biotechnology
DO  - 10.1007/s10068-025-01979-9
UR  - https://doi.org/10.1007/s10068-025-01979-9
ER  -

APA

SJ, K., & KS, Y. (2025). The combined effects of acidulant and VERDAD N6 on the microbiological and physicochemical properties of Tteokbokki rice cake.. Food science and biotechnology. https://doi.org/10.1007/s10068-025-01979-9

Source records

pubmed · retrieved 2026-09-25T18:06:30.410Z