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KCI
Physicochemical characteristics and quality properties of a cereal-based beverage made with roasted kamut (Triticum turgidum ssp.)
Lee, P.; Hyeonbin, O.; Kim, S.Y.; Kim, Y.-S.
Article
Issue Date
2019
Citation
Journal of the Korean Society of Food Science and Nutrition, v.48, no.10, pp.1112 - 1119
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Korean Society of Food Science and Nutrition
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Hyeonbin, O.
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Kim, Y.-S.
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Lee, P.
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Cereal-based beverage
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Kamut
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Roasting
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2019
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kci
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scopus
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