Storage Characteristics and Retrogradation Property of Bread added with Laver Powder - koreascholar

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Storage Characteristics and Retrogradation Property of Bread added with Laver Powder

Seung Yeon Baek, Mee Ree Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/373017

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한국식생활문화학회학술대회 논문집

2018 춘계연합학술대회 -㈔한국식품조리과학회·㈔한국식생활문화학회·㈔동아시아식생활학회- (2018.06)
p.191

한국식생활문화학회 (The Korean Society Of Food Culture)

저자

Seung Yeon Baek(Department of Food and Nutrition, Chungnam National University)
Mee Ree Kim(Department of Food and Nutrition, Chungnam National University)

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