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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 / ...
Physicochemical and Sensory Properties of Dough and Cookie Added with Black Rice Flour

Detailed Information

자료유형  
 기사
ISSN  
12264768
서명/저자  
Physicochemical and Sensory Properties of Dough and Cookie Added with Black Rice Flour / Jun Ho Lee, Gyeong Hwa Kim, Yang Sun Kim 공저
발행사항  
서울 : 한국산업식품공학회, 2005.
형태사항  
pp. 26-31
키워드  
PHYSICOCHEMICAL SENSORY PROPERTIES DOUGH COOKIE ADDED BLACK RICE FLOUR
기타저자  
Jun Ho Lee, Gyeong Hwa Kim, Yang Sun Kim
기본자료저록  
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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