Open AccessQuality Characteristics of Wheat flour Dasik by the addition of Turmeric powder
Author(s) -
윤숙자,
최은희
Publication year - 2011
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2011.17.3.010
Subject(s) - wheat flour , food science , quality (philosophy) , chemistry , physics , quantum mechanics
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