서브메뉴
검색
Effect of Gum Addition on the Rheological Properties of Rice Flour Dispersions
Effect of Gum Addition on the Rheological Properties of Rice Flour Dispersions
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- So-Young Chun
- 서명/저자
- Effect of Gum Addition on the Rheological Properties of Rice Flour Dispersions / So-Young Chun , Hyung-Il Kim, Byoungseung Yoo
- 발행사항
- 서울 : 한국식품과학회, 2006.
- 형태사항
- pp. 589-594
- 주기사항
- 참고문헌수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60259157
MARC
008200710s2006 ulk aa eng■022 ▼a12267708
■1001 ▼aSo-Young Chun
■24510▼aEffect of Gum Addition on the Rheological Properties of Rice Flour Dispersions▼dSo-Young Chun▼eHyung-Il Kim, Byoungseung Yoo
■260 ▼a서울▼b한국식품과학회▼c2006.
■300 ▼app. 589-594
■500 ▼a참고문헌수록
■7001 ▼aHyung-Il Kim, Byoungseung Yoo
■773 ▼tFood Science and Biotechnology▼gVolume15. Number4. (2006 August)▼d2006, 08
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS032497▼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
