Quality Characteristics of Bread using Variable Seaweed Powder - koreascholar

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Quality Characteristics of Bread using Variable Seaweed Powder

Hyeonbin O, Ki Youeng Joung, So Yeon Shin, Young-Soon Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/375390

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한국식품영양학회 학술대회논문집

2017년 한국식품영양학회 동계학술대회 (2017.12)
p.129

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Hyeonbin O(Dept. of Food and Nutrition, Korea University)
Ki Youeng Joung(Dept. of Food and Nutrition, Korea University)
So Yeon Shin(Dept. of Food and Nutrition, Korea University)
Young-Soon Kim(Dept. of Food and Nutrition, Korea University)

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