Quality Characteristics of Wheat and Barley Mixture Bread (WBM) added with Molokhia Powder - koreascholar

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Quality Characteristics of Wheat and Barley Mixture Bread (WBM) added with Molokhia Powder

Han-Soo Kim, Ae-Jung Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/375915

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한국식품영양학회 학술대회논문집

2015년 한국식품영양학회 하계학술대회 (2015.08)
p.131

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Han-Soo Kim(Dept. of Alternative Medicine, Kyonggi University)
Ae-Jung Kim(Dept. of Alternative Medicine, Kyonggi University)

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