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Application and physicochemical analysis of coffee by-products (silver skin) into bakery products

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  • URLhttps://db.koreascholar.com/Article/Detail/428756
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한국산업식품공학회 (Korean Society for Food Engineering)
저자
  • Nahyeon Park(Department of Food & Nutrition, College of Life Sciences, Gangneung-Wonju National University, Republic of Korea)
  • Sunghuo Kim(Department of Food & Nutrition, College of Life Sciences, Gangneung-Wonju National University, Republic of Korea)
  • minhye Kim(Department of Food & Nutrition, College of Life Sciences, Gangneung-Wonju National University, Republic of Korea)
  • yeongeun Kim(Department of Food & Nutrition, College of Life Sciences, Gangneung-Wonju National University, Republic of Korea)
  • hyeongseop Kim(Department of Food & Nutrition, College of Life Sciences, Gangneung-Wonju National University, Republic of Korea)
  • Sunghoon Park(Department of Food & Nutrition, College of Life Sciences, Gangneung-Wonju National University, Republic of Korea, Haeram Institute of Bakery Science, Gangneung-Wonju National University, Republic of Korea)