대구한의대학교 향산도서관

바구니

검색간략리스트

1.
저널기사
Sensory Evaluation Ratings and Melting Characteristics Show that Okra Gum Is an Acceptable Milk-Fat Ingredient Substitute in Chocolate Frozen Dairy Dessert.: / Romanchik-Cerpovicz, Joelle E.,Costantino, Amanda C. / American Dietetic Association / Journal of the American Dietetic Association / 2006 /