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Quality Characteristics and Antioxidant Activities of Wet Noodles with Varied Levels of KAMUTQuality Characteristics and Antioxidant Activities of Wet Noodles with Varied Levels of KAMUT
- Alternative Title
- Quality Characteristics and Antioxidant Activities of Wet Noodles with Varied Levels of KAMUT
- Authors
- Kim Young Soon
- Issue Date
- 1-6월-2018
- Publisher
- (사)한국식생활문화학회,(사)동아시아식생활학회,(사)한국식품조리과학회
- Citation
- 2018년 춘계연합학술대회, pp.170
- Conference Name
- 2018년 춘계연합학술대회
- Place
- KO
- Conference Date
- 2018-06-01
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