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Effect of Inulin and Hydroxypropyl Methylcellulose (HPMC) as Fat Replacers on Quality Characteristics of a Low-Fat MuffinEffect of Inulin and Hydroxypropyl Methylcellulose (HPMC) as Fat Replacers on Quality Characteristics of a Low-Fat Muffin
- Alternative Title
- Effect of Inulin and Hydroxypropyl Methylcellulose (HPMC) as Fat Replacers on Quality Characteristics of a Low-Fat Muffin
- Authors
- Yookyung Kim
- Issue Date
- 18-8월-2016
- Publisher
- 한국식품과학회
- Citation
- 2016 한국식품과학회, pp.60
- Conference Name
- 2016 한국식품과학회
- Place
- KO
대구
- Conference Date
- 2016-08-17
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- There are no files associated with this item.
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Collections - College of Education > Department of Home Economics Education > 2. Conference Papers
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