|
KMID : 1011620000160020167
|
|
Korean Journal of Food and Cookey Science
2000 Volume.16 No. 2 p.167 ~ p.172
|
|
|
Characteristics of colored rice bread using the extruded HeugJinJu rice
|
|
Hwang Yoon-Kyung
Kim Tae-Young
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|