|
KMID : 1011619950110030213
|
|
Korean Journal of Food and Cookey Science
1995 Volume.11 No. 3 p.213 ~ p.219
|
|
|
Effect of Different Milling Methods of Rice Flour on Quality Characteristics of Jeungpyun
|
|
Kim Young-In
Kum Jun-Seok
Kim Ki-Sook
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|