서브메뉴
검색
Effects of Milk Proteins and Gums on Quality of Bread Made from Frozen Dough following Freeze-Thaw Cycles
Effects of Milk Proteins and Gums on Quality of Bread Made from Frozen Dough following Freeze-Thaw Cycles
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Young Yun
- 서명/저자
- Effects of Milk Proteins and Gums on Quality of Bread Made from Frozen Dough following Freeze-Thaw Cycles / Young Yun , Jong-Bang Eun
- 발행사항
- 서울 : 한국식품과학회, 2006.
- 형태사항
- pp. 805-813
- 주기사항
- 참고문헌수록
- 기타저자
- Jong-Bang Eun
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60259232
MARC
008200710s2006 ulk aa eng■022 ▼a12267708
■1001 ▼aYoung Yun
■24510▼aEffects of Milk Proteins and Gums on Quality of Bread Made from Frozen Dough following Freeze-Thaw Cycles▼dYoung Yun▼eJong-Bang Eun
■260 ▼a서울▼b한국식품과학회▼c2006.
■300 ▼app. 805-813
■500 ▼a참고문헌수록
■7001 ▼aJong-Bang Eun
■773 ▼tFood Science and Biotechnology▼gVolume15. Number5. (2006 October)▼d2006, 10
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS036556▼b60050258▼h8▼s2▼fP
Preview
Export
ChatGPT Discussion
AI Recommended Related Books
詳細情報
- 予約
- ない存在
- 私のフォルダ
- Reference Materials for Thesis Writing
- Reference Materials for Research Ethics
- Job-Related Books
