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A Study on the Development of Instant Kernel Nurungji using Low Temperature Drying and Roasting Techniques

Ye-Eun Jang, Young Yun, Gwi-Jung Han, Ha-Yun Kim, Bo-Ram Park, Hee-Sun Kim
  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/373394
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한국식생활문화학회학술대회 논문집
2017 7th Asian Food Study Conference (2017.11)
p.314
한국식생활문화학회 (The Korean Society Of Food Culture)
저자
  • Ye-Eun Jang(National Institute of Agricultural Sciences, Rural Development Administration)
  • Young Yun(National Institute of Agricultural Sciences, Rural Development Administration)
  • Gwi-Jung Han(National Institute of Agricultural Sciences, Rural Development Administration)
  • Ha-Yun Kim(National Institute of Agricultural Sciences, Rural Development Administration)
  • Bo-Ram Park(National Institute of Agricultural Sciences, Rural Development Administration)
  • Hee-Sun Kim(National Institute of Agricultural Sciences, Rural Development Administration)
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양식 선택

Ye-Eun Jang, Young Yun, Gwi-Jung Han, Ha-Yun Kim, Bo-Ram Park, Hee-Sun Kim. (2017). A Study on the Development of Instant Kernel Nurungji using Low Temperature Drying and Roasting Techniques. 2017 7th Asian Food Study Conference, 314-314.

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