|
KMID : 1011620020180060661
|
|
Korean Journal of Food and Cookey Science
2002 Volume.18 No. 6 p.661 ~ p.669
|
|
|
Sensory and textural characteristics of Solsulgi using varied levels of pine leaves powder and different types of sweeteners
|
|
Lee Hyo-Gee
Chung Rak-Won
Cha Gyung-Hee
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|