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A Modified Procedure (One-stage Fermentation) for Evaluating Flour Cracker-making Potential KCI 등재

  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/286493
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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
저자
  • L. Lee(Department of Food Science and Human Nutrition Michigan State University)
  • P. K. W. Ng(Department of Food Science and Human Nutrition Michigan State University) Corresponding author
  • J. F. Steffe(Department of Food Science and Human Nutrition Michigan State University)