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Use of Gellan Gum and Xanthan Gum as Texture Modifiers for Yockwa, a Korean Traditional Fried Cake
Use of Gellan Gum and Xanthan Gum as Texture Modifiers for Yockwa, a Korean Traditional Fried Cake
Detailed Information
- 자료유형
- 기사
- ISSN
- 1226332X
- 서명/저자
- Use of Gellan Gum and Xanthan Gum as Texture Modifiers for Yockwa, a Korean Traditional Fried Cake / Hyun-Jung Kim, Hyang-Sook Chun, Hye Young L. Kim
- 발행사항
- 서울 : Korean Socity of Food Science&Nutrition, 2004.
- 형태사항
- pp. 107-112
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60067099
MARC
008060203s2004 ULKa a KOR■022 ▼a1226332X
■245 ▼aUse of Gellan Gum and Xanthan Gum as Texture Modifiers for Yockwa, a Korean Traditional Fried Cake▼dHyun-Jung Kim, Hyang-Sook Chun, Hye Young L. Kim
■260 ▼a서울▼bKorean Socity of Food Science&Nutrition▼c2004.
■300 ▼app. 107-112
■653 ▼aGELLAN▼aGUM▼aXANTHAN▼aTEXTURE▼aMODIFIERS▼aYOCKWA▼aKOREAN▼aTRADITIONAL▼aFRIED▼aCAKE
■700 ▼aHyun-Jung Kim, Hyang-Sook Chun, Hye Young L. Kim
■773 ▼tJournal of Food Scinece and Nutrition▼gVolume 9 Number 2 (2004 June)▼d2004, 06
■SIS ▼aS017803▼b60059665▼h8▼s2
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