Quality Properties of Sponge Cake with Dangyuja (Citrus gradis ) Peel Powder - koreascholar

논문 상세보기

Quality Properties of Sponge Cake with Dangyuja (Citrus gradis ) Peel Powder

Hyeon-Bin O, Ka-Young Song, Ki-Youeng Joung, So-Yeon Shin, Young-Soon Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/375512

모든 회원에게 무료로 제공됩니다.

한국식품영양학회 학술대회논문집

2017년 한국식품영양학회 하계학술대회 (2017.06)
p.183

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Young-Soon Kim(Dept. of Food and Nutrition, Korea University)
So-Yeon Shin(Dept. of Food and Nutrition, Korea University)
Ki-Youeng Joung(Dept. of Food and Nutrition, Korea University)
Ka-Young Song(Dept. of Food and Nutrition, Korea University)
Hyeon-Bin O(Dept. of Food and Nutrition, Korea University)

같은 권호 다른 논문