Open AccessPreference Evaluation of High Functional Spelt Flour Bread added with Aronia Powder
Author(s) -
이선구
Publication year - 2017
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2017.23.2.018
Subject(s) - food science , preference , mathematics , chemistry , statistics