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Soy fiber 첨가 복합분의 이화학적 특성과 sponge cake 제품성
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 장학길 | - |
| dc.date.available | 2020-04-24T21:39:22Z | - |
| dc.date.issued | 2007-06-22 | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/36180 | - |
| dc.title | Soy fiber 첨가 복합분의 이화학적 특성과 sponge cake 제품성 | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | 2007한국식품과학회 제74차 학술대회 및 정기총회 | - |
| dc.citation.conferencePlace | South Korea | - |
| dc.citation.conferencePlace | 부산 BEXCO | - |
| dc.citation.endPage | 170 | - |
| dc.citation.startPage | 170 | - |
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