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Textural Improvement of Sweet Potato Starch Noodles Prepared without Freezing Using Gums and Other Starches
Textural Improvement of Sweet Potato Starch Noodles Prepared without Freezing Using Gums and Other Starches
Detailed Information
- Material Type
- 기사
- ISSN
- 12267708
- Author
- Seung-Young Lee
- Title/Author
- Textural Improvement of Sweet Potato Starch Noodles Prepared without Freezing Using Gums and Other Starches / Seung-Young Lee ; Jong-Yea Kim, Su-Jin Lee, Seung-Taik Lim
- Publish Info
- 서울 : 한국식품과학회, 2006.
- Material Info
- pp. 986-989
- General Note
- 참고문헌수록
- Added Entry-Personal Name
- Jong-Yea Kim, Su-Jin Lee, Seung-Taik Lim
- Electronic Location and Access
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60259362
MARC
008200710s2006 ulk aa eng■022 ▼a12267708
■1001 ▼aSeung-Young Lee
■24510▼aTextural Improvement of Sweet Potato Starch Noodles Prepared without Freezing Using Gums and Other Starches▼dSeung-Young Lee▼eJong-Yea Kim, Su-Jin Lee, Seung-Taik Lim
■260 ▼a서울▼b한국식품과학회▼c2006.
■300 ▼app. 986-989
■500 ▼a참고문헌수록
■7001 ▼aJong-Yea Kim, Su-Jin Lee, Seung-Taik Lim
■773 ▼tFood Science and Biotechnology▼gVolume15. Number6. (2006 December)▼d2006, 12
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS037111▼b60050258▼h8▼s2▼fP
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