Open AccessQuality Characteristics of Haengbyeong using Dry Rice Flour added with Raw Apricot Juice and Steamed Apricot Juice
Author(s) -
박경애,
Hye Hyun Yoon,
정효선
Publication year - 2016
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2016.22.4.002
Subject(s) - food science , fruit juice , raw material , chemistry , mathematics , organic chemistry
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