CORE
COnnecting
REpositories

    3 research outputs found

    The Quality Characteristics of Macaroon added with Helianthus tuberosus L. Powder

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
    Crossref

    The Quality Characteristics of Macaroon added with Helianthus tuberosus L. Powder

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
    Crossref

    Quality Characteristics of Cookies made with Morinda citrifolia Powder

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
    Crossref
    corecore