-
Research Trends in Quality Improvement with Functional Ingredients for White Bread
Journal of The Korean Society of Food Culture :: Vol.39 No.4 pp.202-217
DOI:https://doi.org/10.7318/KJFC/2024.39.4.202
Open abstract
Research Trends in Quality Improvement with Functional Ingredients for White Bread
Journal of The Korean Society of Food Culture :: Vol.39 No.4 pp.202-217
DOI:https://doi.org/10.7318/KJFC/2024.39.4.202