Physical and Sensory Properties of Chiffon Cake Prepared with Mulberry Powder - koreascholar

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Physical and Sensory Properties of Chiffon Cake Prepared with Mulberry Powder

Young-Ju Lee, Chang-Hwan Sim, Soon-Sil Chun

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/377224

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한국식품영양학회 학술대회논문집

2009년도 한국식품영양학회 동계학술대회 (2009.12)
p.172

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Young-Ju Lee(Dept. of Food & Nutrition, Sunchon National University)
Chang-Hwan Sim(Dept. of Hotel Culinary Arts of Kyungmin College)
Soon-Sil Chun(Dept. of Food & Nutrition, Sunchon National University)

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