Open AccessQuality Characteristics of Sulgidduk with Different Amount of Dried Steaming Chestnut Powder
Author(s) -
안기정
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.2017.23.7.009009009
Subject(s) - steaming , materials science , pulp and paper industry , chemistry , food science , engineering