Abstract
가루쌀 ‘바로미2’와 밀가루 혼합 비율에 따른 국수 가공적성 구명
Published Version
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https://doi.org/10.9721/kjfst.2024.56.6.756
Copy DOIPublication Date: Dec 31, 2024 |
가루쌀 ‘바로미2’와 밀가루 혼합 비율에 따른 국수 가공적성 구명
Join us for a 30 min session where you can share your feedback and ask us any queries you have
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