Open AccessQuality Characteristics of Baked Yackwa Made with Various Amounts of Goami Powder and Wheat Flour
Author(s) -
Kim Hyun Ah,
Kim Young Sik,
양정수
Publication year - 2013
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2013.19.1.013013013
Subject(s) - wheat flour , food science , quality (philosophy) , chemistry , physics , quantum mechanics