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Physicochemical and Gelatinization Properties of Starch and Flour from Pogmented Rice(Suwon 415)
Physicochemical and Gelatinization Properties of Starch and Flour from Pogmented Rice(Suwo...
Physicochemical and Gelatinization Properties of Starch and Flour from Pogmented Rice(Suwon 415)

Detailed Information

자료유형  
 기사
ISSN  
1225701X
서명/저자  
Physicochemical and Gelatinization Properties of Starch and Flour from Pogmented Rice(Suwon 415) / 백수진, 김향숙 공저
발행사항  
서울 : 한국조리과학회지, 2001.
형태사항  
pp. 23-28
키워드  
PHYSICOCHEMICAL GELATINIZATION PROPERTIES STARCH FLOUR POGMENTED RICESUWON 415
기타저자  
백수진, 김향숙
기본자료저록  
한국조리과학회지 : 제17권 제1호 (통권 제61호 2001년 2월) 2001, 02
모체레코드  
모체정보확인
Control Number  
kjul:60051328

MARC

 008050816s2001        ULKa    a                          KOR
■022    ▼a1225701X
■245    ▼aPhysicochemical  and  Gelatinization  Properties  of  Starch  and  Flour  from  Pogmented  Rice(Suwon  415)▼d백수진,  김향숙  공저
■260    ▼a서울▼b한국조리과학회지▼c2001.
■300    ▼app.  23-28
■653    ▼aPHYSICOCHEMICAL▼aGELATINIZATION▼aPROPERTIES▼aSTARCH▼aFLOUR▼aPOGMENTED▼aRICESUWON▼a415
■700    ▼a백수진,  김향숙
■773    ▼t한국조리과학회지▼g제17권  제1호  (통권  제61호  2001년  2월)▼d2001,  02
■SIS    ▼aS011580▼b60050539▼h8▼s2

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