| Original language | Korean |
|---|---|
| Journal | 한국식품영양과학회지 |
| State | Published - 2011 |
새송이버섯 분말을 첨가한 만두피의 품질 특성
Research output: Contribution to journal › Article › peer-review
Research output: Contribution to journal › Article › peer-review
| Original language | Korean |
|---|---|
| Journal | 한국식품영양과학회지 |
| State | Published - 2011 |