Quality Characteristics of Macaron Supplemented with Waxy Barley Powder

Autor:	Kim， Mee Ree, Mee Hyun Hwang
Rok vydání:	2021
Předmět:	Materials science General Earth and Planetary Sciences Food science Quality characteristics General Environmental Science
Zdroj:	Korean Journal of Food and Cookery Science. 37:1-8
ISSN:	2287-1772 2287-1780
DOI:	10.9724/kfcs.2021.37.1.1
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ebcfb9f9fb0f66199d5b1c6e57f78a58 https://doi.org/10.9724/kfcs.2021.37.1.1 Zobrazit plný text záznamu