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The addition of Freekeh (Triticum curum) Improves the Quality Characteristics, Retrogradation Properties, and Antioxidant Activities of Sulgidduk (Rice Cake)The addition of Freekeh (Triticum curum) Improves the Quality Characteristics, Retrogradation Properties, and Antioxidant Activities of Sulgidduk (Rice Cake)
- Alternative Title
- The addition of Freekeh (Triticum curum) Improves the Quality Characteristics, Retrogradation Properties, and Antioxidant Activities of Sulgidduk (Rice Cake)
- Authors
- Kim Young Soon
- Issue Date
- 14-6월-2018
- Publisher
- 한국식품영양학회
- Citation
- 2018년 한국식품영양학회 하계학술대회, pp.127
- Conference Name
- 2018년 한국식품영양학회 하계학술대회
- Place
- KO
- Conference Date
- 2018-06-14
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