{"title":"Properties of Saltine Crackers: Effect of the Addition of Doenjang and Makgeolli","authors":"J. H. Kim, 고봉경","doi":"10.22283/QBS.2019.38.1.33","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":74627,"journal":{"name":"Quantitative bio-science","volume":"51 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2019-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Quantitative bio-science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.22283/QBS.2019.38.1.33","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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