Open AccessThe Study on Technological Formulation of the Turbid Drink of Red Bean
Author(s) -
大席 桑
Publication year - 2017
Publication title -
shi pin yu ying yang ke xue
Language(s) - English
Resource type - Journals
eISSN - 2166-613X
pISSN - 2166-6121
DOI - 10.12677/hjfns.2017.63018
Subject(s) - food science , mathematics , chemistry