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Physicochemical and Sensory Textural Properties of Rice Extrudate Depending on Extrusion Conditions
Physicochemical and Sensory Textural Properties of Rice Extrudate Depending on Extrusion Conditions
상세정보
- 자료유형
- 기사
- ISSN
- 1226332X
- 저자명
- Kang-Hyun Chung
- 서명/저자
- Physicochemical and Sensory Textural Properties of Rice Extrudate Depending on Extrusion Conditions / Kang-Hyun Chung
- 발행사항
- 서울 : 한국식품영양과학회, 2000.
- 형태사항
- pp. 25-31
- 주기사항
- 참고문헌 수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60255164
MARC
008200320s2000 ulk aa kor■022 ▼a1226332X
■1001 ▼aKang-Hyun Chung
■24510▼aPhysicochemical and Sensory Textural Properties of Rice Extrudate Depending on Extrusion Conditions ▼dKang-Hyun Chung
■260 ▼a서울▼b한국식품영양과학회▼c2000.
■300 ▼app. 25-31
■500 ▼a참고문헌 수록
■773 ▼tJournal of Food Scinece and Nutrition(한국식품영양과학회)▼gVolume 5 Number 1 (2000)▼d2000, 03
■856 ▼uhttp://www.pnfs.or.kr/
■SIS ▼aS018372▼b60059665▼h8▼s2▼fP
