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Study on the Quality Characteristics of Steamed Bread Using Bamboo and Lotus Leaf Powder
Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.298-306
DOI:https://doi.org/10.7318/KJFC/2014.29.3.298
Open abstract
Study on the Quality Characteristics of Steamed Bread Using Bamboo and Lotus Leaf Powder
Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.298-306
DOI:https://doi.org/10.7318/KJFC/2014.29.3.298
Open abstract