Open Access김스낵 제조시 도라지 첨가량에 따른 반죽액의 품질 특성
Author(s) -
최미애,
김선화
Publication year - 2018
Publication title -
culinary science and hospitality research
Language(s) - Uncategorized
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2018.24.3.019
Subject(s) - geography
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom