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Physicochemical Properties of Dough Added Korean Persimmon (Diospyros kaki L. folium) Leaf Powder
Physicochemical Properties of Dough Added Korean Persimmon (Diospyros kaki L. folium) Leaf Powder
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Physicochemical Properties of Dough Added Korean Persimmon (Diospyros kaki L. folium) Leaf Powder / Jong Ho Bae ; Hi Seob Woo ; Hee Jin Choi ; Yunbin Zhang ; Cheong Choi
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2001.
- 형태사항
- pp. 590
- 기타저자
- Jong Ho Bae
- 기타저자
- Hi Seob Woo
- 기타저자
- Hee Jin Choi
- 기타저자
- Yunbin Zhang
- 기타저자
- Cheong Choi
- 모체레코드
- 모체정보확인
- URL
- http://
- Control Number
- shingu:170202
MARC
008020201s2001 ulkaILa eng■022 ▼a12267708
■245 ▼aPhysicochemical Properties of Dough Added Korean Persimmon (Diospyros kaki L. folium) Leaf Powder▼dJong Ho Bae▼eHi Seob Woo▼eHee Jin Choi▼eYunbin Zhang▼eCheong Choi
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2001.
■300 ▼app. 590
■653 ▼aPHYSICOCHEMICAL▼aPROPERTIES▼aDOUGH▼aADDED▼aKOREAN▼aPERSIMMON▼aDIOSPYROS▼aFOLIUM▼aLEAF▼aPOWDER
■700 ▼aJong Ho Bae
■700 ▼aHi Seob Woo
■700 ▼aHee Jin Choi
■700 ▼aYunbin Zhang
■700 ▼aCheong Choi
■773 ▼tFood Science and Biotechnology▼g2001년 12월호 (제10권 6호)▼d2001, 12
■SIS ▼aS013821▼b63688▼h4▼s2▼fP
■URL ▼ahttp://
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