발아현미를 첨가한 우리밀의 제빵 특성

이승주

Detailed Information

Cited 0 time in webofscience

Cited 0 time in scopus

Metadata Downloads

발아현미를 첨가한 우리밀의 제빵 특성

Authors: 이승주

Issue Date: 19-May-2005

URI: https://scholarworks.dongguk.edu/handle/sw.dongguk/30321

Place: 대한민국
일산 KINTEX

Conference Date: 2005-05-19

Conference Name: 한국산업식품공학회 2005년 춘계 심포지엄 및 학술대회

Files in This Item: There are no files associated with this item.

Appears in Collections: College of Life Science and Biotechnology > Department of Food Science & Biotechnology > 2. Conference Papers

Show full item record

qrcode

Altmetrics

Total Views & Downloads

RSS_1.0 RSS_2.0 ATOM_1.0

30, Pildong-ro 1-gil, Jung-gu, Seoul, 04620, Republic of Korea+82-2-2260-3114

Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.

Detailed Information

Altmetrics

Total Views & Downloads

BROWSE