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Enhancement of Physicochemical and Nutritional Properties of Muffins Prepared from Whole Wheat Flour Modified with Phytase
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 이현규 | - |
| dc.date.accessioned | 2021-08-03T09:33:23Z | - |
| dc.date.available | 2021-08-03T09:33:23Z | - |
| dc.date.issued | 2014-08-27 | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/43301 | - |
| dc.title | Enhancement of Physicochemical and Nutritional Properties of Muffins Prepared from Whole Wheat Flour Modified with Phytase | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | Creative FOOD SCIENCE for the future 2014 Annual Meeting | - |
| dc.citation.conferencePlace | 광주 김대중컨벤션 센터 | - |
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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)