Sensory Qualities of White Bread with Rice Bran Dietary Fiber - koreascholar

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Sensory Qualities of White Bread with Rice Bran Dietary Fiber

Mun-Yong Kim, Kwang-Ho Jung, Soon-Sil Chun

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/376998

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한국식품영양학회 학술대회논문집

2010년 한국식품영양학회 동계학술대회 (2010.12)
p.202

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Mun-Yong Kim(Food & Industrial Ingredients Solution Center, CJ CheilJedang Corporation)
Kwang-Ho Jung(Food & Industrial Ingredients Solution Center, CJ CheilJedang Corporation)
Soon-Sil Chun(Dept. of Food & Nutrition, Sunchon National University)

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