Physicochemical characteristic of ewha-ju with puffed rice powder during fermentation - koreascholar

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Physicochemical characteristic of ewha-ju with puffed rice powder during fermentation

Jeong Hun Kim, Young Hyoun Yi

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/414793

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학술대회 및 심포지엄

2022 (사)한국산업식품공학회 춘계 정기총회 및 학술대회 (2022.04)
p.108

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Jeong Hun Kim(Department of Food Science and Technology, Seoul National University of Science & Technology)
Young Hyoun Yi(Department of Food Science and Technology, Seoul National University of Science & Technology)

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