Àá½Ã¸¸ ±â´Ù·Á ÁÖ¼¼¿ä. ·ÎµùÁßÀÔ´Ï´Ù.
KMID : 0380619980300051158
Korean Journal of Food Science and Technology
1998 Volume.30 No. 5 p.1158 ~ p.1162
Effect of Sorghum Flour Addition on the Quality Characteristics of Muffin



Abstract
KEYWORD
FullTexts / Linksout information
Listed journal information
ÇмúÁøÈïÀç´Ü(KCI)