Color Stability of Traditional Steamed Rice Cake, Gijeongtteok, with encapsulated paprika carotenoid powder - koreascholar

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Color Stability of Traditional Steamed Rice Cake, Gijeongtteok, with encapsulated paprika carotenoid powder

Chae Eun Lee, Junhee No, Malshick Shin

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/373354

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한국식생활문화학회학술대회 논문집

2017 춘계연합학술대회 - ㈔한국식품조리과학회·㈔한국식생활문화학회·㈔동아시아식생활학회- (2017.05)
p.221

한국식생활문화학회 (The Korean Society Of Food Culture)

저자

Chae Eun Lee(Department of Food and Nutrition, Chonnam National University)
Junhee No(Department of Food and Nutrition, Chonnam National University)
Malshick Shin(Department of Food and Nutrition, Chonnam National University)

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