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Comparison of Physicochemical Properties of Korean and Australian Wheat Flours Used to Make Korean Salted Noodles
Comparison of Physicochemical Properties of Korean and Australian Wheat Flours Used to Make Korean Salted Noodles
상세정보
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Kim, In-Sook,
- 서명/저자
- Comparison of Physicochemical Properties of Korean and Australian Wheat Flours Used to Make Korean Salted Noodles Kim, In-Sook, 공저 Binns, Colin,Yun, Hon,Quail, Ken,Lee, Chi-Ho
- 발행사항
- 서울 : 한국식품과학회, 2007.
- 형태사항
- pp. 275-280
- 주기사항
- 참고문헌 수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60242078
MARC
008191108s2007 ulk aa eng■022 ▼a12267708
■1001 ▼aKim, In-Sook,
■24510▼aComparison of Physicochemical Properties of Korean and Australian Wheat Flours Used to Make Korean Salted Noodles▼dKim, In-Sook,▼e공저 Binns, Colin,Yun, Hon,Quail, Ken,Lee, Chi-Ho
■260 ▼a서울▼b한국식품과학회▼c2007.
■300 ▼app. 275-280
■500 ▼a참고문헌 수록
■7001 ▼aBinns, Colin,Yun, Hon,Quail, Ken,Lee, Chi-Ho
■773 ▼tFood Science and Biotechnology▼gVolume16. Number2. (2007 April)▼d2007, 04
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS039802▼b60050258▼h8▼s2▼fP
