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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
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Seung-Young Lee
- 서명/저자
- 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
- 발행사항
- 서울 : 한국식품과학회, 2006.
- 형태사항
- pp. 986-989
- 주기사항
- 참고문헌수록
- 원문정보
- 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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