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꽃송이버섯 분말을 첨가한 옐로우 레이어 케이크의 품질특성Quality Characteristics of Yellow Layer Cake Added with Sparassis crispa Powder
- Other Titles
- Quality Characteristics of Yellow Layer Cake Added with Sparassis crispa Powder
- Issue Date
- Dec-2013
- Publisher
- 한국식품영양과학회
- Citation
- 한국식품영양과학회지, v.42, no.12, pp 1988 - 1993
- Pages
- 6
- Journal Title
- 한국식품영양과학회지
- Volume
- 42
- Number
- 12
- Start Page
- 1988
- End Page
- 1993
- ISSN
- 1226-3311
2288-5978
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- There are no files associated with this item.
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Collections - 생활과학대학 > 식품영양학과 > 1. Journal Articles
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