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한국산 밀의 이화학적 특성이 Cookies 제조에 미치는 영향
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 장학길 | - |
| dc.date.available | 2020-04-25T03:38:04Z | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/37943 | - |
| dc.title | 한국산 밀의 이화학적 특성이 Cookies 제조에 미치는 영향 | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | 한국식품과학회 | - |
| dc.citation.conferencePlace | South Korea | - |
| dc.citation.endPage | 04 | - |
| dc.citation.startPage | P3 | - |
| dc.citation.title | 한국식품과학회 제68차 학술발표회 | - |
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