Open Access설탕 대체 감미료로 제조한 커스터드 푸딩의 품질 특성 및 소비자 기호도 조사
Author(s) -
김시연,
이휘림,
김영순,
O Hyeonbin
Publication year - 2019
Publication title -
culinary science and hospitality research
Language(s) - Korean
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2019.25.3.019
Subject(s) - computer science
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