서브메뉴
검색
Properties of Flours Prepared from Steamed Brown Rice after Soaking and Sprouting and Wheat Flour Mixtures with Them
Properties of Flours Prepared from Steamed Brown Rice after Soaking and Sprouting and Wheat Flour Mixtures with Them
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Myung Hee Kim
- 서명/저자
- Properties of Flours Prepared from Steamed Brown Rice after Soaking and Sprouting and Wheat Flour Mixtures with Them / Myung Hee Kim , 공저 Mal Shick Shin
- 발행사항
- 서울 : 한국식품과학회, 2003.
- 형태사항
- pp. 36-42
- 주기사항
- 참고문헌수록
- 기타저자
- Mal Shick Shin
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60258898
MARC
008200709s2003 ulk aa eng■022 ▼a12267708
■1001 ▼aMyung Hee Kim
■24510▼aProperties of Flours Prepared from Steamed Brown Rice after Soaking and Sprouting and Wheat Flour Mixtures with Them▼dMyung Hee Kim▼e공저 Mal Shick Shin
■260 ▼a서울▼b한국식품과학회▼c2003.
■300 ▼app. 36-42
■500 ▼a참고문헌수록
■7001 ▼aMal Shick Shin
■773 ▼tFood Science and Biotechnology▼gVolume12. Number1. (2003 February)▼d2003, 02
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS011432▼b60050258▼h8▼s2▼fP
Preview
Export
ChatGPT Discussion
AI Recommended Related Books
Подробнее информация.
- Бронирование
- не существует
- моя папка
- Reference Materials for Thesis Writing
- Reference Materials for Research Ethics
- Job-Related Books
