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pro vyhledávání: '"이경애 ( Kyong-ae Lee )"'
Publikováno v:
Korean Journal of Food and Cookery Science. 34:295-300
Purpose: This study examined the sensory attributes and observed the consumer acceptability of the Korean traditional sweet dessert, Yeotganjeong prepared with different binding syrups. Methods: Descriptive analysis and consumer acceptability test we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c787fd1d601f12f742a68118d678bc5
https://doi.org/10.9724/kfcs.2018.34.3.295
https://doi.org/10.9724/kfcs.2018.34.3.295
