Open AccessQuality and Sensory Characteristics of Soybean Dasiks by Adding Platycodon grandiflorum(Jacq.) A. DC. Flour Powder
Author(s) -
지옥화,
제갈성아,
최영심
Publication year - 2010
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2010.16.4.019019019
Subject(s) - quality (philosophy) , sensory system , horticulture , food science , mathematics , biology , traditional medicine , medicine , physics , neuroscience , quantum mechanics