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Effect of Microbial Transglutminase on Physical and Textural Properties of Noodles Made with Korean Wheat Flour
Effect of Microbial Transglutminase on Physical and Textural Properties of Noodles Made with Korean Wheat Flour
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Effect of Microbial Transglutminase on Physical and Textural Properties of Noodles Made with Korean Wheat Flour / Heesun Seo ; Weon-sun Shin
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2003.
- 형태사항
- pp. 1
- 기타저자
- Heesun Seo
- 기타저자
- Weon-sun Shin
- 모체레코드
- 모체정보확인
- Control Number
- shingu:187018
MARC
008030319s2003 ULKa a ENG■022 ▼a12267708
■245 ▼aEffect of Microbial Transglutminase on Physical and Textural Properties of Noodles Made with Korean Wheat Flour▼dHeesun Seo▼eWeon-sun Shin
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2003.
■300 ▼app. 1
■653 ▼aEFFECT▼aMICROBIAL▼aTRANSGLUTMINASE▼aPHYSICAL▼aTEXTURAL▼aPROPERTIES▼aNOODLES▼aMADE▼aKOREAN▼aWHEAT▼aFLOUR
■700 ▼aHeesun Seo
■700 ▼aWeon-sun Shin
■773 ▼tFood Science and Biotechnology▼g2003년 1월호 (제12권 1호)▼d2003, 02
■SIS ▼aS018890▼b63688▼h4▼s2▼fP
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