Online Resource
The Korean Society of Food Science and Nutrition
;
2012
In:
Journal of the Korean Society of Food Science and Nutrition Vol. 41, No. 3 ( 2012-03-31), p. 430-435
In:
Journal of the Korean Society of Food Science and Nutrition, The Korean Society of Food Science and Nutrition, Vol. 41, No. 3 ( 2012-03-31), p. 430-435
Type of Medium:
Online Resource
ISSN:
1226-3311
Uniform Title:
숙성 흑마늘 추출액 첨가가 빵용 밀가루 반죽의 레올로지 특성에 미치는 영향
DOI:
10.3746/jkfn.2012.41.3.430
Language:
English
Publisher:
The Korean Society of Food Science and Nutrition
Publication Date:
2012
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