Open AccessAn Analytic Study on the Processing Quality and Flavor Preference of Spelt Wheat Bread
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.2017.23.3.010
Subject(s) - flavor , food science , preference , quality (philosophy) , mathematics , chemistry , statistics , physics , quantum mechanics