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Physicochemical Properties of Dough Added Korean Persimmon (Diospyros kaki L. folium) Leaf Powder
Physicochemical Properties of Dough Added Korean Persimmon (Diospyros kaki L. folium) Leaf Powder
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Jong Ho Bae
- 서명/저자
- Physicochemical Properties of Dough Added Korean Persimmon (Diospyros kaki L. folium) Leaf Powder / Jong Ho Bae , Hi Seob Woo, Hee Jin Choi, Yunbin Zhang, Cheong Choi
- 발행사항
- 서울 : 한국식품과학회, 2001.
- 형태사항
- pp. 590-597
- 주기사항
- 참고문헌수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60258631
MARC
008200708s2001 ulk aa eng■022 ▼a12267708
■1001 ▼aJong Ho Bae
■24510▼aPhysicochemical Properties of Dough Added Korean Persimmon (Diospyros kaki L. folium) Leaf Powder▼dJong Ho Bae▼eHi Seob Woo, Hee Jin Choi, Yunbin Zhang, Cheong Choi
■260 ▼a서울▼b한국식품과학회▼c2001.
■300 ▼app. 590-597
■500 ▼a참고문헌수록
■7001 ▼aHi Seob Woo, Hee Jin Choi, Yunbin Zhang, Cheong Choi
■773 ▼tFood Science and Biotechnology▼gVolume10. Number6. (2001 December)▼d2001, 12
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS011425▼b60050258▼h8▼s2▼fP
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