Characteristics of soybean sprout locally cultivated in the Jeonju region, used for Bibimbap and Kongnamul-gukbap
Background: Jeonju has been named by United Nations Educational, Scientific and Cultural Organization (UNESCO) as a Creative City of Gastronomy since 2012. The title was awarded based on foods and traditional culture. Jeonju's homemade food preparation style, which has been passed down for thou...
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| Format: | Article |
| Language: | English |
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BMC
2015-06-01
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| Series: | Journal of Ethnic Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352618115000281 |