Quality Characteristics of Yellow Layer Cake Made with Egg Substitute - koreascholar

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Quality Characteristics of Yellow Layer Cake Made with Egg Substitute

In Jae Park, Hui Sub Um, Do Hyeon Sim, Gyeong Mi Lee, Su-A Lee, Jung-Kue Shin

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/428787

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학술대회 및 심포지엄

2023년 (사)한국산업식품공학회 추계 정기총회 및 학술대회 (2023.11)
p.184

한국산업식품공학회 (Korean Society for Food Engineering)

저자

In Jae Park(Department of Culinary & Food Industry, Jeonju University)
Hui Sub Um(Department of Culinary & Food Industry, Jeonju University)
Do Hyeon Sim(Department of Culinary & Food Industry, Jeonju University)
Gyeong Mi Lee(Department of Culinary & Food Industry, Jeonju University)
Su-A Lee(Department of Korean Cuisine, Jeonju University)
Jung-Kue Shin(Department of Korean Cuisine, Jeonju University)

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