KMID : 1134820050340030403
|
|
Journal of the Korean Society of Food Science and Nutrition 2005 Volume.34 No. 3 p.403 ~ p.407
|
|
Effects of Lycium chinense Powders on the Quality Characteristics of Yellow Layer Cake
|
|
±è¿µ¾Ö/Kim YA
|
|
Abstract
|
|
|
|
|
KEYWORD
|
|
|
|
FullTexts / Linksout information
|
|
|
|
Listed journal information
|
|
|