|
KMID : 1011620030190040493
|
|
Korean Journal of Food and Cookey Science
2003 Volume.19 No. 4 p.493 ~ p.503
|
|
|
Sensory and Textural Characteristics of Mohaebyung by Different Ratio of Ingredient
|
|
Lee Hyo-Gee
Lim Mi-Ja
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|