서브메뉴
검색
Effect of Guar Gum on Rheological Properties of Acorn Flour Dispersions
Effect of Guar Gum on Rheological Properties of Acorn Flour Dispersions
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Byoungseung Yoo
- 서명/저자
- Effect of Guar Gum on Rheological Properties of Acorn Flour Dispersions / Byoungseung Yoo , Kwang-Joon Shon, Young-Sang Chang
- 발행사항
- 서울 : 한국식품과학회, 2005.
- 형태사항
- pp. 233-237
- 주기사항
- 참고문헌수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60259039
MARC
008200709s2005 ulk aa eng■022 ▼a12267708
■1001 ▼aByoungseung Yoo
■24510▼aEffect of Guar Gum on Rheological Properties of Acorn Flour Dispersions▼dByoungseung Yoo▼eKwang-Joon Shon, Young-Sang Chang
■260 ▼a서울▼b한국식품과학회▼c2005.
■300 ▼app. 233-237
■500 ▼a참고문헌수록
■7001 ▼aKwang-Joon Shon, Young-Sang Chang
■773 ▼tFood Science and Biotechnology▼gVolume14. Number2. (2005 April)▼d2005, 04
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS016181▼b60050258▼h8▼s2▼fP
Preview
Export
ChatGPT Discussion
AI Recommended Related Books
פרט מידע
- הזמנה
- לא קיים
- התיקיה שלי
- Reference Materials for Thesis Writing
- Reference Materials for Research Ethics
- Job-Related Books
