Open AccessPhysicochemical and Sensory Characteristics of Muffins added with Wheat Sprout Powder
Author(s) -
정외숙,
안상희
Publication year - 2015
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2015.21.4.015015015
Subject(s) - food science , sensory system , chemistry , psychology , cognitive psychology