박복희, 고경미, 차민혜, 김솔, 전은례, Park, B., . . . Jeon, E. (2016). 된장분말을 첨가한 국수의 품질 특성. Journal of the Korean Society of Food Culture, 31(6), 616-623. https://doi.org/10.7318/KJFC/2016.31.6.616
Chicago Style (17th ed.) Citation박복희, et al. "된장분말을 첨가한 국수의 품질 특성." Journal of the Korean Society of Food Culture 31, no. 6 (2016): 616-623. https://doi.org/10.7318/KJFC/2016.31.6.616.
MLA (9th ed.) Citation박복희, et al. "된장분말을 첨가한 국수의 품질 특성." Journal of the Korean Society of Food Culture, vol. 31, no. 6, 2016, pp. 616-623, https://doi.org/10.7318/KJFC/2016.31.6.616.
Warning: These citations may not always be 100% accurate.