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

E-mail a link to the following content:

Yoon KH, Kim WM, Lee GH. Properties of Meringue Cookies by Adding Various Chickpea Aqueous Solution Amount Instead of Egg White. Journal of the Korean Society of Food Science and Nutrition 2023;52:539-546. https://doi.org/10.3746/jkfn.2023.52.5.539

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 :