Sensory Characteristics and Physiological of Chiffon Cake with Tomato powder - koreascholar

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Sensory Characteristics and Physiological of Chiffon Cake with Tomato powder

Dong-Joo Bing, Eun-Ju Yoon, In-Hyu Bae, Deuk-Moon Cho, Soon-Sil Chun

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/376200

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한국식품영양학회 학술대회논문집

2013년 한국식품영양학회 하계학술대회 (2013.06)
p.141

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Dong-Joo Bing(Dept. of Food & Nutrition, Sunchon National University)
Eun-Ju Yoon(Dept. of Food Science & Nutrition, Dong-A University)
In-Hyu Bae(Dept. of Animal Science and Technology, Sunchon National University)
Deuk-Moon Cho(Dept. of Food & Nutrition, Dong-Pusan College)
Soon-Sil Chun(Dept. of Food & Nutrition, Sunchon National University)

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