Open AccessQuality Characteristics of Muffin by the Addition Dried CrataegiFructus Powder
Author(s) -
채경연
Publication year - 2017
Publication title -
foodservice industry journal
Language(s) - English
Resource type - Journals
eISSN - 2092-1217
pISSN - 1738-8244
DOI - 10.22509/kfsa.2017.13.4.006
Subject(s) - quality (philosophy) , process engineering , chemistry , food science , materials science , physics , engineering , quantum mechanics
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