E-mail a Link to a Someone Who you'd like to recommend.

E-mail a link to the following content:

Oh ST, Kim HY, Lee GH. Properties of Wet Noodles Made with Various Sea Salt Concentration by Using Domestic Wheat. Journal of the Korean Society of Food Science and Nutrition 2024;53:281-287. https://doi.org/10.3746/jkfn.2024.53.3.281

Your Name :
E-mail Address From :
E-Mail To :
Subject :
Note(message) :	I thought you would find this article useful. (https://www.e-jkfn.org)
Confirmation code :