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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
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Seung-Yong Cho
- 서명/저자
- Effect of Extraction Rate of Korean Wheat Flour on Rheological and Raw Noodle-Making Properties / Seung-Yong Cho , Sang-Hyun Tak, Chul Rhee
- 발행사항
- 서울 : 한국식품과학회, 2001.
- 형태사항
- pp. 246 - 250 (5 pages)
- 주기사항
- 참고문헌수록
- 원문정보
- 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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