Quality Characteristics and Optimization of Rice Pound Cake prepared with Euonymus alatus by Using Response Surface Methodology
| Autor: | null 김다솔, null Joo Nami, null 정희선 |
|---|---|
| Rok vydání: | 2017 |
| Předmět: | |
| Zdroj: | Culinary Science & Hospitality Research. 23:81-92 |
| ISSN: | 2466-1023 2466-0752 |
| DOI: | 10.20878/cshr.2017.23.4.009009009 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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