Open AccessProperties of Saltine Crackers: Effect of the Addition of Doenjang and Makgeolli
Author(s) -
Joo Hyun Kim,
고봉경
Publication year - 2019
Publication title -
quantitative bio-science
Language(s) - English
Resource type - Journals
eISSN - 2508-7185
pISSN - 2288-1344
DOI - 10.22283/qbs.2019.38.1.33
Subject(s) - food science , chemistry