Quality Characteristics and Antioxidant Activities of Wet Noodles with Varied Levels of KAMUT - koreascholar

논문 상세보기

Quality Characteristics and Antioxidant Activities of Wet Noodles with Varied Levels of KAMUT

Phyrim Lee, Ka-Young Song, Hyeonbin O, So Yeon Shin, Si Yeon Kim, Young-Soon Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/372996

모든 회원에게 무료로 제공됩니다.

한국식생활문화학회학술대회 논문집

2018 춘계연합학술대회 -㈔한국식품조리과학회·㈔한국식생활문화학회·㈔동아시아식생활학회- (2018.06)
p.170

한국식생활문화학회 (The Korean Society Of Food Culture)

저자

Phyrim Lee(Dept. of Food and Nutrition, Korea University)
Ka-Young Song(Dept. of Food and Nutrition, Korea University)
Hyeonbin O(Dept. of Food and Nutrition, Korea University)
So Yeon Shin(Dept. of Food and Nutrition, Korea University)
Si Yeon Kim(Dept. of Food and Nutrition, Korea University)
Young-Soon Kim(Dept. of Food and Nutrition, Korea University)

같은 권호 다른 논문