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Texture and Sensory Descriptive Characteristics of a Korean Rice Cake(Karedduk) added with Emulsifier
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 정혜영 | - |
| dc.date.available | 2020-04-24T19:40:58Z | - |
| dc.date.issued | 2007-12-17 | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/35651 | - |
| dc.title | Texture and Sensory Descriptive Characteristics of a Korean Rice Cake(Karedduk) added with Emulsifier | - |
| dc.title.alternative | Texture and Sensory Descriptive Characteristics of a Korean Rice Cake(Karedduk) added with Emulsifier | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | 2007년도 한국식품영양학회 동계학술대회 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | 서울교육문화회관 | - |
| dc.citation.endPage | 21 | - |
| dc.citation.startPage | P | - |
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Collections - 바이오나노대학 > 식품영양학과 > 2. Conference Papers
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