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KMID : 1134820060350040499
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Journal of the Korean Society of Food Science and Nutrition
2006 Volume.35 No. 4 p.499 ~ p.506
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Quality Characteristics of Black Rice Cookies as Influenced by Content of Black Rice Flour and Baking Time
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김양선/Kim YS
김경화/이준호/Kim GH/Lee JH
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Abstract
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KEYWORD
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cookie, black rice, physicochemical, sensory, RSM
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FullTexts / Linksout information
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Listed journal information
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