Application of Marigold Powder as a Food Ingredient to Baked Goods for Lutein Fortification - koreascholar

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Application of Marigold Powder as a Food Ingredient to Baked Goods for Lutein Fortification

Seungkyun Nam, Suyong Lee

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/407317

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학술대회 및 심포지엄

2021 (사)한국산업식품공학회 춘계 정기총회 및 학술대회 (2021.05)
p.128

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Seungkyun Nam(Department of Food Science & Biotechnology, Sejong University)
Suyong Lee(Department of Food Science & Biotechnology, Sejong University)

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