Quality Characteristics of Sponge Cake Added with Hamcho Powder - koreascholar

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Quality Characteristics of Sponge Cake Added with Hamcho Powder

Mi-Yeon Yun, Gap Sung Choi, Soon-Sil Chun

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/377226

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한국식품영양학회 학술대회논문집

2009년도 한국식품영양학회 동계학술대회 (2009.12)
p.174

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Mi-Yeon Yun(Dept. of Food & Nutrition, Sunchon National University)
Gap Sung Choi(Dept. of Faculty & Food Science, Sunchon National University)
Soon-Sil Chun(Dept. of Food & Nutrition, Sunchon National University)

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