Manufacture and Quality Evaluation of Functional Jelly prepared with Different Mixture Ratio of Mulberry Leaf Powder and Mulberry Fruit Powder - koreascholar

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Manufacture and Quality Evaluation of Functional Jelly prepared with Different Mixture Ratio of Mulberry Leaf Powder and Mulberry Fruit Powder

Kang Hyun-Jung, Kim Ae-Jung

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/375386

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한국식품영양학회 학술대회논문집

2017년 한국식품영양학회 동계학술대회 (2017.12)
p.125

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Kang Hyun-Jung(Dept. of Alternative Medicine, Kyonggi University)
Kim Ae-Jung(The Graduate School of Alternative Medicine, Kyonggi University)

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