Exploring the Physicochemical and Sensory Characteristics of Mung Bean Jellies Incorporated with Lemongrass Powder - koreascholar

논문 상세보기

Exploring the Physicochemical and Sensory Characteristics of Mung Bean Jellies Incorporated with Lemongrass Powder

Bo Min Lee, Hyun Sik Choo, Yong Hoe Koo, Jun Ho Lee

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/407333

모든 회원에게 무료로 제공됩니다.

학술대회 및 심포지엄

2021 (사)한국산업식품공학회 춘계 정기총회 및 학술대회 (2021.05)
p.136

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Bo Min Lee(Department of Food Engineering, Daegu University)
Hyun Sik Choo(Department of Food Engineering, Daegu University)
Yong Hoe Koo(Department of Food Engineering, Daegu University)
Jun Ho Lee(Department of Food Engineering, Daegu University)

같은 권호 다른 논문