Artigo
Effects of Glutinous Rice Flour Substitution Levels on Physicochemical and Sensory Properties of Yakgwa
2017; Korean Society of Food and Cookery Science; Volume: 33; Issue: 3 Linguagem: Inglês
10.9724/kfcs.2017.33.3.285
ISSN2287-1780
AutoresJin Sook Park, Hyun Ah Lee, Kyong-Ae Lee,
Tópico(s)Nutrition, Health and Food Behavior
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