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Physicochemical and Sensory Properties of Dough and Cookie Added with Black Rice Flour
Physicochemical and Sensory Properties of Dough and Cookie Added with Black Rice Flour
Detailed Information
- Material Type
- 기사
- ISSN
- 12264768
- Title/Author
- Physicochemical and Sensory Properties of Dough and Cookie Added with Black Rice Flour / Jun Ho Lee, Gyeong Hwa Kim, Yang Sun Kim 공저
- Publish Info
- 서울 : 한국산업식품공학회, 2005.
- Material Info
- pp. 26-31
- Index Term-Uncontrolled
- PHYSICOCHEMICAL SENSORY PROPERTIES DOUGH COOKIE ADDED BLACK RICE FLOUR
- Added Entry-Personal Name
- Jun Ho Lee, Gyeong Hwa Kim, Yang Sun Kim
- Host Item Entry
- 산업식품공학 : 제9권 제1호 (2005년 2월) 2005, 02
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60054289
MARC
008050902s2005 ULKa a KOR■022 ▼a12264768
■245 ▼aPhysicochemical and Sensory Properties of Dough and Cookie Added with Black Rice Flour ▼dJun Ho Lee, Gyeong Hwa Kim, Yang Sun Kim 공저
■260 ▼a서울▼b한국산업식품공학회▼c2005.
■300 ▼app. 26-31
■653 ▼aPHYSICOCHEMICAL▼aSENSORY▼aPROPERTIES▼aDOUGH▼aCOOKIE▼aADDED▼aBLACK▼aRICE▼aFLOUR
■700 ▼aJun Ho Lee, Gyeong Hwa Kim, Yang Sun Kim
■773 ▼t산업식품공학▼g제9권 제1호 (2005년 2월)▼d2005, 02
■SIS ▼aS011570▼b60050522▼h1▼s2▼fP
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