Physicochemical and Sensory Characteristics of Muffins added with Wheat Sprout Powder
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Published:2015-08
Issue:4
Volume:21
Page:207-220
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ISSN:2466-0752
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Container-title:Culinary Science & Hospitality Research
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language:en
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Short-container-title:culinarysciencehospitalityresearch
Publisher
Culinary Society of Korea
Subject
General Earth and Planetary Sciences,General Environmental Science
Cited by
1 articles.
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1. 대두분을 첨가한 쌀 머핀의 품질특성;Korean Journal of Food and Cookery Science;2023-08-31