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The Method of Bread - making with Mulberry Leaf Powder and the Change of Amino Acid Composition in Flour Brew Fermented by Saccharomyces cerevisiae of Bifidobacteria
The Method of Bread - making with Mulberry Leaf Powder and the Change of Amino Acid Composition in Flour Brew Fermented by Saccharomyces cerevisiae of Bifidobacteria
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Nam Ji Cho
- 서명/저자
- The Method of Bread - making with Mulberry Leaf Powder and the Change of Amino Acid Composition in Flour Brew Fermented by Saccharomyces cerevisiae of Bifidobacteria / Nam Ji Cho , 공저 Ae Jung Kim, Si Kyung Lee, Sun Yeou Kim, Won Chu Lee
- 발행사항
- 서울 : 한국식품과학회, 2000.
- 형태사항
- pp. 32-37
- 주기사항
- 참고문헌수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60256578
MARC
008200520s2000 ulk aa eng■022 ▼a12267708
■1001 ▼aNam Ji Cho
■24510▼aThe Method of Bread - making with Mulberry Leaf Powder and the Change of Amino Acid Composition in Flour Brew Fermented by Saccharomyces cerevisiae of Bifidobacteria▼dNam Ji Cho▼e공저 Ae Jung Kim, Si Kyung Lee, Sun Yeou Kim, Won Chu Lee
■260 ▼a서울▼b한국식품과학회▼c2000.
■300 ▼app. 32-37
■500 ▼a참고문헌수록
■7001 ▼aAe Jung Kim, Si Kyung Lee, Sun Yeou Kim, Won Chu Lee
■773 ▼tFood Science and Biotechnology▼gVolume9. Number1. (2000 February)▼d2000, 02
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS011414▼b60050258▼h8▼s2▼fP
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