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KMID : 1011620050210010110
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Korean Journal of Food and Cookey Science
2005 Volume.21 No. 1 p.110 ~ p.116
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Quality Characteristics of Sulgidduk Containing Different Levels of Dandelion (Taraxacum officinale) Leaves and Roots Powder
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Yoo Kyung-Mi
Kim Sai-Hee
Chang Jeong-Hwa
Hwang In-Kyeong
Kim Kyung-Im
Kim Sung-Soo
Kim Young-Chan
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Abstract
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