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Effect of Extraction Rate of Korean Wheat Flour on Rheological and Raw Noodle-Making Properties
Effect of Extraction Rate of Korean Wheat Flour on Rheological and Raw Noodle-Making Properties
Detailed Information
- Material Type
- 기사
- ISSN
- 12267708
- Author
- Seung-Yong Cho
- Title/Author
- Effect of Extraction Rate of Korean Wheat Flour on Rheological and Raw Noodle-Making Properties / Seung-Yong Cho ; Sang-Hyun Tak, Chul Rhee
- Publish Info
- 서울 : 한국식품과학회, 2001.
- Material Info
- pp. 246 - 250 (5 pages)
- General Note
- 참고문헌수록
- Added Entry-Personal Name
- Sang-Hyun Tak, Chul Rhee
- Electronic Location and Access
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60258539
MARC
008200630s2001 ulk aa eng■022 ▼a12267708
■1001 ▼aSeung-Yong Cho
■24510▼aEffect of Extraction Rate of Korean Wheat Flour on Rheological and Raw Noodle-Making Properties ▼dSeung-Yong Cho▼eSang-Hyun Tak, Chul Rhee
■260 ▼a서울▼b한국식품과학회▼c2001.
■300 ▼app. 246 - 250 (5 pages)
■500 ▼a참고문헌수록
■7001 ▼aSang-Hyun Tak, Chul Rhee
■773 ▼tFood Science and Biotechnology▼gVolume10. Number3. (2001 June)▼d2001, 06
■856 ▼uwww.kosfost.or.kr
■SIS ▼aS011422▼b60050258▼h8▼s2▼fP
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