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Effects of Gluten and Soybean Polypeptides on Textural, Rheological, and Rehydration Properties of Instant Fried Noodles
Effects of Gluten and Soybean Polypeptides on Textural, Rheological, and Rehydration Properties of Instant Fried Noodles
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Chang-Won Ahn
- 서명/저자
- Effects of Gluten and Soybean Polypeptides on Textural, Rheological, and Rehydration Properties of Instant Fried Noodles / Chang-Won Ahn , Hee-Sop Nam, Jae-Kil Shin, Jae-Hoon Kim, Eun-Sun Hwang, Hyong Joo Lee
- 발행사항
- 서울 : 한국식품과학회, 2006.
- 형태사항
- pp. 698-703
- 주기사항
- 참고문헌수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60259202
MARC
008200710s2006 ulk aa eng■022 ▼a12267708
■1001 ▼aChang-Won Ahn
■24510▼aEffects of Gluten and Soybean Polypeptides on Textural, Rheological, and Rehydration Properties of Instant Fried Noodles▼dChang-Won Ahn▼eHee-Sop Nam, Jae-Kil Shin, Jae-Hoon Kim, Eun-Sun Hwang, Hyong Joo Lee
■260 ▼a서울▼b한국식품과학회▼c2006.
■300 ▼app. 698-703
■500 ▼a참고문헌수록
■7001 ▼aHee-Sop Nam, Jae-Kil Shin, Jae-Hoon Kim, Eun-Sun Hwang, Hyong Joo Lee
■773 ▼tFood Science and Biotechnology▼gVolume15. Number5. (2006 October)▼d2006, 10
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS036556▼b60050258▼h8▼s2▼fP
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