{"title":"用不同浸泡时间的糯米粉制作的烤香橼的质量特性","authors":"지명 김, 준희 노","doi":"10.9724/kfcs.2023.39.5.365","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"3 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"찹쌀가루의 수침 기간을 달리하여 제조한 구운 유과의 품질 특성\",\"authors\":\"지명 김, 준희 노\",\"doi\":\"10.9724/kfcs.2023.39.5.365\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":17842,\"journal\":{\"name\":\"Korean Journal of Food and Cookery Science\",\"volume\":\"3 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-10-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Korean Journal of Food and Cookery Science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.9724/kfcs.2023.39.5.365\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food and Cookery Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9724/kfcs.2023.39.5.365","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}