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[Search Query: (st03:"HGSPB1")AND(st02:"HGSPB1")AND(is02:"2003") AND (Cen Year : [2001 TO 2002])]

[Search Total : 2]

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학술지
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1 조미자 : 흑향미와 꿀 첨가량에 따른 유색 쌀다식의 특성 평가, 한국식품영양학회지, 15(4), 326-330(2002)/ View Article
2 Bang, B. H. and Seo, J. S. : Characteristics of salt adsorption by calcium alginate beads. Korean J .Food & Nutr. 15(2), 89-96 (2002)/ View Article
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