A Study on the Quality Characteristics of Wet Rice Flour Treated by Roasting - koreascholar

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A Study on the Quality Characteristics of Wet Rice Flour Treated by Roasting

Ji Seon Park, Soon Bae Kwon, Hye Jeong Kwon, Jeung Ae Yoon, Han Ul Park

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/373529

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학술대회 및 심포지엄

2019 (사)한국산업식품공학회 춘계 정기총회 및 학술대회 (2019.04)
p.150

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Ji Seon Park(Gangwondo Agricultural Research and Extension Services(GARES))
Soon Bae Kwon(Gangwondo Agricultural Research and Extension Services(GARES))
Hye Jeong Kwon(Gangwondo Agricultural Research and Extension Services(GARES))
Jeung Ae Yoon(Gangwondo Agricultural Research and Extension Services(GARES))
Han Ul Park(Gangwondo Agricultural Research and Extension Services(GARES))

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