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미숙보리의 볶음조건별 이화학적 성분 변화와 향미 특성
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 이영택 | - |
| dc.date.available | 2020-04-25T10:40:21Z | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/40233 | - |
| dc.title | 미숙보리의 볶음조건별 이화학적 성분 변화와 향미 특성 | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | 한국식품과학회 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.endPage | 43 | - |
| dc.citation.startPage | 43 | - |
| dc.citation.title | 한국식품과학회 | - |
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Collections - 바이오나노대학 > 식품생물공학과 > 2. Conference Papers
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Related Researcher
- Lee, Young Tack
- BioNano Technology (Department of Food Science & Biotechnology)