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

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

Ji Young Lim, So-Yeon Jin

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/413014

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한국식품영양학회 학술대회논문집

2021년도 한국식품영양학회 춘계학술대회 (2021.05)
p.147

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

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