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Development of Baked Gluten Free Rice Donut with Psyllium (Plantago ovata Forsk) Seed Husk Using an Oven and Its Quality Properties
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Kim Young Soon | - |
| dc.date.accessioned | 2021-08-28T07:26:48Z | - |
| dc.date.available | 2021-08-28T07:26:48Z | - |
| dc.date.created | 2021-04-22 | - |
| dc.date.issued | 2017-06-15 | - |
| dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/23677 | - |
| dc.publisher | 한국식품영양학회 | - |
| dc.title | Development of Baked Gluten Free Rice Donut with Psyllium (Plantago ovata Forsk) Seed Husk Using an Oven and Its Quality Properties | - |
| dc.title.alternative | Development of Baked Gluten Free Rice Donut with Psyllium (Plantago ovata Forsk) Seed Husk Using an Oven and Its Quality Properties | - |
| dc.type | Conference | - |
| dc.contributor.affiliatedAuthor | Kim Young Soon | - |
| dc.identifier.bibliographicCitation | 2017 한국식품영양학회 하계학술대회, pp.191 | - |
| dc.relation.isPartOf | 2017 한국식품영양학회 하계학술대회 | - |
| dc.relation.isPartOf | 한국식품영양학회지 | - |
| dc.citation.title | 2017 한국식품영양학회 하계학술대회 | - |
| dc.citation.startPage | 191 | - |
| dc.citation.conferencePlace | KO | - |
| dc.citation.conferenceDate | 2017-06-15 | - |
| dc.type.rims | CONF | - |
| dc.description.journalClass | 2 | - |
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