박복희, 고경미, 차민혜, 김옥주, 전은례, Park, B., . . . Jeon, E. (2016). 딸기분말을 첨가한 국수의 품질 특성. Journal of the Korean Society of Food Culture, 31(1), 88-95. https://doi.org/10.7318/KJFC/2016.31.1.088
Chicago Style (17th ed.) Citation박복희, et al. "딸기분말을 첨가한 국수의 품질 특성." Journal of the Korean Society of Food Culture 31, no. 1 (2016): 88-95. https://doi.org/10.7318/KJFC/2016.31.1.088.
MLA (9th ed.) Citation박복희, et al. "딸기분말을 첨가한 국수의 품질 특성." Journal of the Korean Society of Food Culture, vol. 31, no. 1, 2016, pp. 88-95, https://doi.org/10.7318/KJFC/2016.31.1.088.
Warning: These citations may not always be 100% accurate.