상세 보기
Effect of Inulin and Hydroxypropyl Methylcellulose (HPMC) as Fat Replacers on Quality Characteristics of a Low-Fat Muffin
Effect of Inulin and Hydroxypropyl Methylcellulose (HPMC) as Fat Replacers on Quality Characteristics of a Low-Fat Muffin
- 제목
- Effect of Inulin and Hydroxypropyl Methylcellulose (HPMC) as Fat Replacers on Quality Characteristics of a Low-Fat Muffin
- 제목 (타언어)
- Effect of Inulin and Hydroxypropyl Methylcellulose (HPMC) as Fat Replacers on Quality Characteristics of a Low-Fat Muffin
- 저자
- Yookyung Kim
- 발행일
- 2016-08-18
- 학회명
- 2016 한국식품과학회
- 개최지
- 대구
- 개최국가
- 대한민국
- 학회 개최일
- 2016-08-17 ~ 2016-08-19