KMID : 1011620030190010011
|
|
Korean Journal of Food and Cookey Science 2003 Volume.19 No. 1 p.11 ~ p.16
|
|
Quality Characteristics of Jeungpyun with Different Ratios of Makkulli Leaven to Water
|
|
Yoon Sook-Ja
|
|
Abstract
|
|
|
|
|
KEYWORD
|
|
|
|
FullTexts / Linksout information
|
|
|
|
Listed journal information
|
|
|