논문 상세보기

Quality Characteristics of Yellow Layer Cake Made with Egg Substitute

  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/428787
모든 회원에게 무료로 제공됩니다.
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)