CORE
CO
nnecting
RE
positories
Services
Services overview
Explore all CORE services
Access to raw data
API
Dataset
FastSync
Content discovery
Recommender
Discovery
OAI identifiers
OAI Resolver
Managing content
Dashboard
Bespoke contracts
Consultancy services
Support us
Support us
Membership
Sponsorship
Research partnership
About
About
About us
Our mission
Team
Blog
FAQs
Contact us
Community governance
Governance
Advisory Board
Board of supporters
Research network
Innovations
Our research
Labs
Filters
1 research outputs found
The Effect of Emulsifier on the Characteristics of Defatted Soy Flour Bread
Author
Guy EJ
Hamed MGE
+21 more
Jeffer HC
Krog N
Matthews RS
Rasper V
Rusch DT
Tesn CC
Tockman J
Tsen CC
Wolt MJ
권혁련
김복란
김은주
김정숙
박금순
배송환
이민재
임정교
정지영
조미경
최광수
황성연
Publication venue
'Culinary Society of Korea'
Publication date
Field of study
No full text
Crossref
No full text
