Open AccessAntioxidative Effect and Quality Characteristics of Chickpeas Yeotgangjeong Added with Lentil Beans
Author(s) -
한기영,
최진영
Publication year - 2019
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2019.26.2.010
Subject(s) - quality (philosophy) , biology , food science , horticulture , agronomy , physics , quantum mechanics