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KMID : 1134820010300020250
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Journal of the Korean Society of Food Science and Nutrition
2001 Volume.30 No. 2 p.250 ~ p.265
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Feknentafive Characteristics of Extruded Meju by the Molding Temperature
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김동호/Kim DH
육홍선/김기연/신명곤/변명우/Kim DH/Yook HS/Kim KY/Shin MG/Byun MW
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Abstract
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KEYWORD
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meju, molding, temperature
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