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2 research outputs found
Quality Characteristics of Dumpling Shell Added with White Lotus Leaf Powder
Author
Ahn HK
Borghi B
+25ย more
Lee HK
Lee YS
Park KD
Pyun JW
Sin DH
๊ฐ๊ฐ์
๊ฐ๋ณตํฌ
๊ณ ๋ณ์ญ
๊น๊ฒฝํฌ
๊น๊ธ์
๊น๋์ฒญ
๊น์ฑ๋น
๊น์ฑํฅ
๊นํ์
๋ฐ๋ณตํฌ
๋ฐ๋ณตํฌ
๋ฐ๋ณตํฌ
๋ฐ๋ณตํฌ
์ก์นํ
์ ๋ฏธ๊ฒฝ
์ ์์
์ค์์
์ด๊ธฐ์
์ด๊ธฐ์
์กฐํฌ์
Publication venue
'Culinary Society of Korea'
Publication date
Field of study
No full text
Crossref
Quality Characteristics of Dumpling Shell Added with White Lotus Leaf Powder
Author
Ahn HK
Borghi B
+25ย more
Lee HK
Lee YS
Park KD
Pyun JW
Sin DH
๊ฐ๊ฐ์
๊ฐ๋ณตํฌ
๊ณ ๋ณ์ญ
๊น๊ฒฝํฌ
๊น๊ธ์
๊น๋์ฒญ
๊น์ฑ๋น
๊น์ฑํฅ
๊นํ์
๋ฐ๋ณตํฌ
๋ฐ๋ณตํฌ
๋ฐ๋ณตํฌ
๋ฐ๋ณตํฌ
์ก์นํ
์ ๋ฏธ๊ฒฝ
์ ์์
์ค์์
์ด๊ธฐ์
์ด๊ธฐ์
์กฐํฌ์
Publication venue
'Culinary Society of Korea'
Publication date
Field of study
No full text
Crossref
No full text
