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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
- Material Type
- 기사
- ISSN
- 12267708
- Author
- Young Yun
- Title/Author
- Effects of Milk Proteins and Gums on Quality of Bread Made from Frozen Dough following Freeze-Thaw Cycles / Young Yun ; Jong-Bang Eun
- Publish Info
- 서울 : 한국식품과학회, 2006.
- Material Info
- pp. 805-813
- General Note
- 참고문헌수록
- Added Entry-Personal Name
- Jong-Bang Eun
- Electronic Location and Access
- 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
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