콩첨가에 따른 증편의 품질과 표면구조 변화

Title
콩첨가에 따른 증편의 품질과 표면구조 변화
Other Titles
Changes in Adding Soybean on Quality and surface structure of Korean Rice Cake (Jeung-Pyun)
Authors
우경자
Keywords
Jeung-Pyun; soybean; fermentation
Issue Date
1999
Publisher
한국식품조리과학회
Series/Report no.
한국식품조리과학회지; Vol.15 No.3
URI
http://dspace.inha.ac.kr/handle/10505/30598
ISSN
1225-701X
Appears in Collections:
College of Natural Science(자연과학대학) > Food and Nutrition (식품영양학) > Local Access Journal Papers, Reports(식품영양학 논문, 보고서)

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