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Effects of Transglutaminase on the Physical Properties of Resistant Starch-added Wheat Flour Doughs and Baguettes
Effects of Transglutaminase on the Physical Properties of Resistant Starch-added Wheat Flour Doughs and Baguettes
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Young Hyun An
- 서명/저자
- Effects of Transglutaminase on the Physical Properties of Resistant Starch-added Wheat Flour Doughs and Baguettes / Young Hyun An , 공저 Dong Oh Gang , Malshick Shin
- 발행사항
- 서울 : 한국식품과학회, 2005.
- 형태사항
- pp. 608-613
- 주기사항
- 참고문헌수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60259133
MARC
008200710s2005 ulk aa eng■022 ▼a12267708
■1001 ▼aYoung Hyun An
■24510▼aEffects of Transglutaminase on the Physical Properties of Resistant Starch-added Wheat Flour Doughs and Baguettes▼dYoung Hyun An▼e공저 Dong Oh Gang , Malshick Shin
■260 ▼a서울▼b한국식품과학회▼c2005.
■300 ▼app. 608-613
■500 ▼a참고문헌수록
■7001 ▼aDong Oh Gang , Malshick Shin
■773 ▼tFood Science and Biotechnology▼gVolume14. Number5. (2005 October)▼d2005, 10
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS016184▼b60050258▼h8▼s2▼fP
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