Work

Quality and sensory characteristics of bread added with "Fuji" apple juice

Year: 2016

Type: article

Source: 한국식품영양과학회 학술대회발표집

Authors: Jeong-youn Yi, Hye-mi An, Na‐Ri Shin, Seung‐Hyeon Cha, Jieun Ryu, Dong-Ho Kim, Keum‐Il Jang

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2737299239

FWCI:

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Related to: 10