The Quality Characteristics of Whole Soybean Curd with Different Ratios of Black Rice Powder - koreascholar

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The Quality Characteristics of Whole Soybean Curd with Different Ratios of Black Rice Powder

Song-I Lee, So-Ra Choi, Young-Eun Song, Hyun-Ah Han, So-Hee Shin, Tae-Hee Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/373567

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학술대회 및 심포지엄

2019 (사)한국산업식품공학회 춘계 정기총회 및 학술대회 (2019.04)
p.164

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Song-I Lee(Jeollabuk-do Agricultural Research and Extension Services)
So-Ra Choi(Jeollabuk-do Agricultural Research and Extension Services)
Young-Eun Song(Jeollabuk-do Agricultural Research and Extension Services)
Hyun-Ah Han(Jeollabuk-do Agricultural Research and Extension Services)
So-Hee Shin(Jeollabuk-do Agricultural Research and Extension Services)
Tae-Hee Kim(Jeollabuk-do Agricultural Research and Extension Services)

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