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발아현미를 첨가한 우리밀의 제빵 특성
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 이승주 | - |
| dc.date.accessioned | 2024-10-30T01:29:12Z | - |
| dc.date.available | 2024-10-30T01:29:12Z | - |
| dc.date.issued | 2005-05-19 | - |
| dc.identifier.uri | https://scholarworks.dongguk.edu/handle/sw.dongguk/30321 | - |
| dc.title | 발아현미를 첨가한 우리밀의 제빵 특성 | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | 한국산업식품공학회 2005년 춘계 심포지엄 및 학술대회 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | 일산 KINTEX | - |
| dc.citation.conferenceDate | 2005-05-19 | - |
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