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Microbiological and Biochemical Characterization of the Traditional Steeping Process of Waxy Rice for Yukwa (a Korean Oil-Puffed Snack) Production
Microbiological and Biochemical Characterization of the Traditional Steeping Process of Waxy Rice for Yukwa (a Korean Oil-Puffed Snack) Production
상세정보
- 자료유형
- 기사
- ISSN
- 1226332X
- 서명/저자
- Microbiological and Biochemical Characterization of the Traditional Steeping Process of Waxy Rice for Yukwa (a Korean Oil-Puffed Snack) Production / Hyang Sook Chun, Myung Ki Lee, Hyun Jung Kim, Hyun Joo Chang
- 발행사항
- 서울 : Korean Socity of Food Science&Nutrition, 2004.
- 형태사항
- pp. 113-120
- 키워드
- MICROBIOLOGICAL BIOCHEMICAL CHARACTERIZATION TRADITIONAL STEEPING PROCESS WAXY RICE YUKWA KOREAN OILPUFFED SNACK PRODUCTION
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60067100
MARC
008060203s2004 ULKa a KOR■022 ▼a1226332X
■245 ▼aMicrobiological and Biochemical Characterization of the Traditional Steeping Process of Waxy Rice for Yukwa (a Korean Oil-Puffed Snack) Production▼dHyang Sook Chun, Myung Ki Lee, Hyun Jung Kim, Hyun Joo Chang
■260 ▼a서울▼bKorean Socity of Food Science&Nutrition▼c2004.
■300 ▼app. 113-120
■653 ▼aMICROBIOLOGICAL▼aBIOCHEMICAL▼aCHARACTERIZATION▼aTRADITIONAL▼aSTEEPING▼aPROCESS▼aWAXY▼aRICE▼aYUKWA▼aKOREAN▼aOILPUFFED▼aSNACK▼aPRODUCTION
■700 ▼aHyang Sook Chun, Myung Ki Lee, Hyun Jung Kim, Hyun Joo Chang
■773 ▼tJournal of Food Scinece and Nutrition▼gVolume 9 Number 2 (2004 June)▼d2004, 06
■SIS ▼aS017803▼b60059665▼h8▼s2
