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떡 굳음방지기술을 적용한 쌀전분겔의 저장특성
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 이현규 | - |
| dc.date.accessioned | 2021-08-03T08:34:48Z | - |
| dc.date.available | 2021-08-03T08:34:48Z | - |
| dc.date.issued | 2014-11-14 | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/41966 | - |
| dc.title | 떡 굳음방지기술을 적용한 쌀전분겔의 저장특성 | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | 30th THE KOREAN SOCIETY OF FOOD CULTURE Traditional Food: Culture Meets Science | - |
| dc.citation.conferencePlace | 한양대학교 생활과학관 HECO hall | - |
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Collections - 서울 생활과학대학 > 서울 식품영양학과 > 2. Conference Papers
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Related Researcher
- Lee, Hyeon Gyu
- COLLEGE OF HUMAN ECOLOGY (DEPARTMENT OF FOOD & NUTRITION)