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Quality Characteristics of Vegan Nutritional Bars with Fermented Soybean Curd Residue Powder

  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/413014
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한국식품영양학회 (The Korean Society of Food and Nutrition)
저자
  • Ji Young Lim(Dept. of Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University)
  • So-Yeon Jin(Dept. of Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University) Corresponding author