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Effect of physicochemical characteristics of Korean wheat flour on different types of steamed bread, Korean and Chinese styles
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 조성우 | - |
| dc.date.accessioned | 2023-08-04T08:49:22Z | - |
| dc.date.available | 2023-08-04T08:49:22Z | - |
| dc.date.issued | 2019-07-02 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/60663 | - |
| dc.title | Effect of physicochemical characteristics of Korean wheat flour on different types of steamed bread, Korean and Chinese styles | - |
| dc.type | Conference | - |
| dc.citation.title | 2019 KSBS & SABRAO Internation Conference on Plant Breeding for Sustainable Development | - |
| dc.citation.conferenceName | 2019 KSBS & SABRAO Internation Conference on Plant Breeding for Sustainable Development | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | 광주 | - |
| dc.citation.conferenceDate | 2019-07-02 ~ 2019-07-05 | - |
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Collections - 농업생명과학대학 > 스마트농산업학과 > Conference Papers
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