Open AccessQuality Characteristics of White Pan Bread Added with Perilla Leaf Powder
Author(s) -
최상호
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.2011.17.3.014
Subject(s) - perilla , food science , quality (philosophy) , white (mutation) , chemistry , raw material , physics , organic chemistry , quantum mechanics , biochemistry , gene
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