Open AccessRheological Properties of Bread Containing Lotus Leaf Powder
Author(s) -
Hyun-Joo Lee
Publication year - 2015
Publication title -
han-guk jiyeok sahoe saenghwal gwahak hoeji/han'gug jiyeog sahoe saenghwal gwahag hoeji
Language(s) - Uncategorized
Resource type - Journals
eISSN - 2287-5190
pISSN - 1229-8565
DOI - 10.7856/kjcls.2015.26.1.135
Subject(s) - lotus , rheology , lotus effect , food science , materials science , environmental science , composite material , botany , chemistry , biology , raw material , organic chemistry