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열풍건조 조건에 따른 은행분말의 이화학적 및 관능적 특성Effects of Convection Oven Dehydration Conditions on the Physicochemical and Sensory Properties of Ginkgo Nut Powder
- Issue Date
- 2003
- Publisher
- 한국식품과학회
- Citation
- 한국식품과학회지, v.35, no.3, pp 393 - 398
- Pages
- 6
- Journal Title
- 한국식품과학회지
- Volume
- 35
- Number
- 3
- Start Page
- 393
- End Page
- 398
- ISSN
- 0367-6293
- Files in This Item
- Appears in
Collections - Graduate School > Department of Food Science and Technology > 1. Journal Articles
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