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저항전분을 첨가하여 제조한 쿠키의 품질 특성
저항전분을 첨가하여 제조한 쿠키의 품질 특성 / 김재숙 , 신말식 공저
저항전분을 첨가하여 제조한 쿠키의 품질 특성

Detailed Information

자료유형  
 기사
ISSN  
1225701X
저자명  
김재숙
서명/저자  
저항전분을 첨가하여 제조한 쿠키의 품질 특성 / 김재숙 , 신말식 공저
발행사항  
서울 : 한국조리과학회, 2006.
형태사항  
pp. 659-665
키워드  
저항 첨가 제조 쿠키 품질
기타저자  
신말식
기본자료저록  
한국조리과학회지(Korean Journal of Food & Cookery Science : 제22권 제5호 (통권 제95호 2006년 10월) 2006, 10
URL  
http://www.kfcs.org
모체레코드  
모체정보확인
Control Number  
kjul:60085000

MARC

 008061204s2006        ULKa    a                          KOR
■022    ▼a1225701X
■1001  ▼a김재숙
■245    ▼a저항전분을  첨가하여  제조한  쿠키의  품질  특성▼d김재숙▼e신말식  공저
■260    ▼a서울▼b한국조리과학회▼c2006.
■300    ▼app.  659-665
■653    ▼a저항▼a첨가▼a제조▼a쿠키▼a품질
■7001  ▼a신말식
■773    ▼t한국조리과학회지(Korean  Journal  of  Food  &  Cookery  Science▼g제22권  제5호  (통권  제95호  2006년  10월)▼d2006,  10
■URL    ▼ahttp://www.kfcs.org
■SIS    ▼aS036625▼b60050539▼h8▼s2

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