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Textural and Organoleptic Properties of Tofu Manufactured with Micronized Full-fat Soyflour Fortified with Food Ingredients
Textural and Organoleptic Properties of Tofu Manufactured with Micronized Full-fat Soyflour Fortified with Food Ingredients
Detailed Information
- 자료유형
- 기사
- ISSN
- 1226332X
- 서명/저자
- Textural and Organoleptic Properties of Tofu Manufactured with Micronized Full-fat Soyflour Fortified with Food Ingredients / Jae-Jin Shim, Sam-Pin Lee
- 발행사항
- 서울 : Korean Socity of Food Science&Nutrition, 2003.
- 형태사항
- pp. 278-283
- 키워드
- TEXTURAL ORGANOLEPTIC PROPERTIES TOFU MANUFACTURED MICRONIZED FULLFAT SOYFLOUR FORTIFIED FOOD INGREDIENTS
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60067683
MARC
008060206s2003 ULKa a KOR■022 ▼a1226332X
■245 ▼aTextural and Organoleptic Properties of Tofu Manufactured with Micronized Full-fat Soyflour Fortified with Food Ingredients▼dJae-Jin Shim, Sam-Pin Lee
■260 ▼a서울▼bKorean Socity of Food Science&Nutrition▼c2003.
■300 ▼app. 278-283
■653 ▼aTEXTURAL▼aORGANOLEPTIC▼aPROPERTIES▼aTOFU▼aMANUFACTURED▼aMICRONIZED▼aFULLFAT▼aSOYFLOUR▼aFORTIFIED▼aFOOD▼aINGREDIENTS
■700 ▼aJae-Jin Shim, Sam-Pin Lee
■773 ▼tJournal of Food Scinece and Nutrition▼gVolume 8 Number 3 (2003 September)▼d2003, 09
■SIS ▼aS017800▼b60059665▼h8▼s2
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