In:
Korean journal of food and cookery science, Korean Society of Food and Cookery Science, Vol. 29, No. 1 ( 2013-02-28), p. 11-18
Type of Medium:
Online Resource
ISSN:
2287-1780
Uniform Title:
황기 첨가 비율에 따른 황기주박 쿠키의 품질특성 및 항산화 활성
DOI:
10.9724/kfcs.2013.29.1.11
Language:
English
Publisher:
Korean Society of Food and Cookery Science
Publication Date:
2013
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