|
KMID : 1011620060220030396
|
|
Korean Journal of Food and Cookey Science
2006 Volume.22 No. 3 p.396 ~ p.401
|
|
|
Quality Characteristics of Jeung-Pyun with Tapioca Flour
|
|
Yoo Chang-Hee
Shim Young-Hyun
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|