Characterization of low-calorie yanggaeng added with monk fruit powder - koreascholar

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Characterization of low-calorie yanggaeng added with monk fruit powder

Rin Chae, So Yeon Im, Chang Joo Lee

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/414841

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학술대회 및 심포지엄

2022 (사)한국산업식품공학회 춘계 정기총회 및 학술대회 (2022.04)
p.132

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Rin Chae(Department of Food Science and Biotechnology, Wonkwang University)
So Yeon Im(Department of Food Science and Biotechnology, Wonkwang University)
Chang Joo Lee(Department of Food Science and Biotechnology, Wonkwang University)

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