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1

Effect of Rice Flour Addition on Quality Properties of Functional Dumpling Skins

Effect of Rice Flour Addition on Quality Properties of Functional Dumpling Skins

Eun-Raye Jeon, | 한국식품영양과학회 | 2006 ,

สถานะ

สถานะ
등록번호	별치/청구기호	소장처	대출여부	대출정보
AR136602	P -	참고자료실(관광학관2층)	대출불가

2

Quality Characteristics of Bread Using Sour Dough

Quality Characteristics of Bread Using Sour Dough

Young-Hee Park, | 한국식품영양과학회 | 2006 ,

สถานะ

สถานะ
등록번호	별치/청구기호	소장처	대출여부	대출정보
AR136625	P -	참고자료실(관광학관2층)	대출불가

1

เรียง

ปรับแต่ง

รูปแบบ

기사 (2)

ผู้เขียน

Young-Hee Park (1+)

ผู้เผยแพร่

한국식품영양과학회 (2+)

หนึ่งปี

2006 (2)

ภาษา

kor (2)