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Development of Baked Gluten Free Rice Donut with Psyllium (Plantago ovata Forsk) Seed Husk Using an Oven and Its Quality PropertiesDevelopment of Baked Gluten Free Rice Donut with Psyllium (Plantago ovata Forsk) Seed Husk Using an Oven and Its Quality Properties
- Alternative Title
- Development of Baked Gluten Free Rice Donut with Psyllium (Plantago ovata Forsk) Seed Husk Using an Oven and Its Quality Properties
- Authors
- Kim Young Soon
- Issue Date
- 15-6월-2017
- Publisher
- 한국식품영양학회
- Citation
- 2017 한국식품영양학회 하계학술대회, pp.191
- Conference Name
- 2017 한국식품영양학회 하계학술대회
- Place
- KO
- Conference Date
- 2017-06-15
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