In:
Journal of the East Asian Society of Dietary Life, The East Asian Society of Dietary Life, Vol. 30, No. 3 ( 2020-06-30), p. 219-225
Type of Medium:
Online Resource
ISSN:
1225-6781
,
2288-8802
Uniform Title:
아몬드 분말을 현미, 멥쌀, 찹쌀로 대체한 마카롱의 품질 특성
DOI:
10.17495/easdl.2020.6.30.3.219
Language:
English
Publisher:
The East Asian Society of Dietary Life
Publication Date:
2020
Permalink