발아현미 이유식의 품질 및 이화학적 특성

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Bibliographic Details
Published in한국식품과학회지 Vol. 55; no. 3; pp. 244 - 251
Main Authors 정두연(Duyun Jeong), 정현정(Hyun-Jung Chung)
Format Journal Article
LanguageKorean
Published 한국식품과학회 2023
Subjects
physicochemical properties
quality characteristics
germinated brown rice
roasting
weaning food
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ISSN0367-6293
2383-9635
DOI10.9721/KJFST.2023.55.3.244

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ISSN:0367-6293
2383-9635
DOI:10.9721/KJFST.2023.55.3.244