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Baking Properties and Sensory Characteristics of Rice Breads prepared with Korean Black Rice(Heugjinjumi)
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 박신인 | - |
| dc.date.available | 2020-04-25T04:40:42Z | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/38406 | - |
| dc.title | Baking Properties and Sensory Characteristics of Rice Breads prepared with Korean Black Rice(Heugjinjumi) | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | 2001 세계식품과학기술대회 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.endPage | 272 | - |
| dc.citation.startPage | 272 | - |
| dc.citation.title | Abstract of 11th World congress of Food Science and Technology | - |
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