E-mail a Link to a Someone Who you'd like to recommend.

E-mail a link to the following content:

Kim SS, Kwak HS. Quality Characteristics of Domestic Wheat Flour (var. Keumkang) Based on the Milling Yield. Journal of the Korean Society of Food Science and Nutrition 2019;48:879-886.

Your Name :
E-mail Address From :
E-Mail To :
Subject :
Note(message) :	I thought you would find this article useful. (https://www.e-jkfn.org)
Confirmation code :