Effect of Polymannuronic Acid Addition on Quality of Wet Noodles - koreascholar

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Effect of Polymannuronic Acid Addition on Quality of Wet Noodles

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/376848

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한국식품영양학회 학술대회논문집

2005년도 한국식품영양학회 하계학술대회 (2005.06)
p.121

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Dong-Hee Kim(Department of Food and Nutrition, Yuhan College)

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