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A Modified Procedure(One-stage Fermentation) for Evaluating Flour Craker-making Potential
A Modified Procedure(One-stage Fermentation) for Evaluating Flour Craker-making Potential ...
A Modified Procedure(One-stage Fermentation) for Evaluating Flour Craker-making Potential

Detailed Information

자료유형  
 기사
ISSN  
12264768
서명/저자  
A Modified Procedure(One-stage Fermentation) for Evaluating Flour Craker-making Potential / L. Lee, P/ K/ W. Ng, J. F. Steffe 공저
발행사항  
서울 : 한국산업식품공학회, 2002.
형태사항  
pp. 201-207
키워드  
MODIFIED PROCEDUREONESTAGE FERMENTATION EVALUATING FLOUR CRAKERMAKING POTENTIAL
기타저자  
L. Lee, P/ K/ W. Ng, J. F. Steffe
기본자료저록  
산업식품공학 : 제6권 제2호 (2002년 5월) 2002, 05
모체레코드  
모체정보확인
Control Number  
kjul:60054046

MARC

 008050829s2002        ULKa    a                          KOR
■022    ▼a12264768
■245    ▼aA  Modified  Procedure(One-stage  Fermentation)  for  Evaluating  Flour  Craker-making  Potential  ▼dL.  Lee,  P/  K/  W.  Ng,  J.  F.  Steffe  공저
■260    ▼a서울▼b한국산업식품공학회▼c2002.
■300    ▼app.  201-207
■653    ▼aMODIFIED▼aPROCEDUREONESTAGE▼aFERMENTATION▼aEVALUATING▼aFLOUR▼aCRAKERMAKING▼aPOTENTIAL
■700    ▼aL.  Lee,  P/  K/  W.  Ng,  J.  F.  Steffe
■773    ▼t산업식품공학▼g제6권  제2호  (2002년  5월)▼d2002,  05
■SIS    ▼aS011559▼b60050522▼h1▼s2▼fP

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