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쌀가루 및 율무가루의 배합비율, 입자크기 및 수침시간에 따른 율무죽의 특성
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 이현규 | - |
| dc.date.accessioned | 2021-08-04T08:43:29Z | - |
| dc.date.available | 2021-08-04T08:43:29Z | - |
| dc.date.issued | 2001-10-19 | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/79035 | - |
| dc.title | 쌀가루 및 율무가루의 배합비율, 입자크기 및 수침시간에 따른 율무죽의 특성 | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | 한국식품과학회 학술발표회 | - |
| dc.citation.conferencePlace | 제주도 | - |
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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)