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Thermal and Hydrophobic Properties of Extruded Wheat Flour Components as Measured by Differential Scanning Calorimetry and Fluorescence Spectroscopy
Thermal and Hydrophobic Properties of Extruded Wheat Flour Components as Measured by Differential Scanning Calorimetry and Fluorescence Spectroscopy
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 서명/저자
- Thermal and Hydrophobic Properties of Extruded Wheat Flour Components as Measured by Differential Scanning Calorimetry and Fluorescence Spectroscopy / Alfred K. Anderson , Perry K.W. Ng
- 발행사항
- 서울 : 한국식품과학회, 2001.
- 형태사항
- pp. 156-160
- 주기사항
- 참고문헌수록
- 기타저자
- Perry K.W. Ng
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60258835
MARC
008200709s2001 ulk aa eng■022 ▼a12267708
■1001 ▼aAlfred K. Anderson
■24510▼aThermal and Hydrophobic Properties of Extruded Wheat Flour Components as Measured by Differential Scanning Calorimetry and Fluorescence Spectroscopy▼dAlfred K. Anderson▼ePerry K.W. Ng
■260 ▼a서울▼b한국식품과학회▼c2001.
■300 ▼app. 156-160
■500 ▼a참고문헌수록
■7001 ▼aPerry K.W. Ng
■773 ▼tFood Science and Biotechnology▼gVolume10. Number2. (2001 April)▼d2001, 04
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS011421▼b60050258▼h8▼s2▼fP
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