Open AccessQuality Characteristics of Pan Bread with Nurungji Powder
Author(s) -
최익준,
DoYeon Kim,
Chang-Ho Chung
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.2017.23.7.016
Subject(s) - quality (philosophy) , food science , business , chemistry , physics , quantum mechanics