Quality and Sensory Characteristics of Rice Pound Cake Added with Opuntia humifusa Powder - koreascholar

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Quality and Sensory Characteristics of Rice Pound Cake Added with Opuntia humifusa Powder

Na-Yeong Son, So-Yeon Jin

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/448780

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한국식생활문화학회학술대회 논문집

사)한국식생활문화학회 제80차 추계학술대회 (2025.11)
pp.251-252

한국식생활문화학회 (The Korean Society Of Food Culture)

저자

Na-Yeong Son(Major in Traditional Culinary Culture, Graduate School of Arts, Sookmyung Women’s University)
So-Yeon Jin(Major in Traditional Culinary Culture, Graduate School of Arts, Sookmyung Women’s University) Corresponding author

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