Quality Characteristics of Sponge Cake added with Purple Sweet Potato depending on Various Shelf Life - koreascholar

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Quality Characteristics of Sponge Cake added with Purple Sweet Potato depending on Various Shelf Life

Jong-Hee Kim, Kun Jong Lee

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/376062

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한국식품영양학회 학술대회논문집

2014년 한국식품영양학회 하계학술대회 (2014.06)
p.130

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Jong-Hee Kim(Dept. of Food Nutrition, Seoil University)
Kun Jong Lee(Dept. of Food Nutrition, Soongeui Women's University)

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