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Quality Characteristics of Mandupi Added with Chlorella Powder

Hee-Sook Cho, Kyung-Hee Kim
  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/373399
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한국식생활문화학회학술대회 논문집
2017 7th Asian Food Study Conference (2017.11)
p.319
한국식생활문화학회 (The Korean Society Of Food Culture)
저자
  • Hee-Sook Cho(Department of Culinary Art, Chodang University)
  • Kyung-Hee Kim(Department of Food and Nutrition, Mokpo National University)
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양식 선택

Hee-Sook Cho, Kyung-Hee Kim. (2017). Quality Characteristics of Mandupi Added with Chlorella Powder. 2017 7th Asian Food Study Conference, 319-319.

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