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Physical and Microstructural Properties of Wheat Flour Extrudates as Affected by Vital Gluten Addition and Process Conditions
Physical and Microstructural Properties of Wheat Flour Extrudates as Affected by Vital Gluten Addition and Process Conditions
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Physical and Microstructural Properties of Wheat Flour Extrudates as Affected by Vital Gluten Addition and Process Conditions / Alfred K. Anderson ; Perry K. W. Ng
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2003.
- 형태사항
- pp. 23
- 키워드
- PHYSICAL MICROSTRUCTURAL PROPERTIES WHEAT FLOUR EXTRUDATES AFFECTED VITAL GLUTEN ADDITION PROCESS CONDITIONS
- 기타저자
- Alfred K. Anderson
- 기타저자
- Perry K. W. Ng
- 모체레코드
- 모체정보확인
- Control Number
- shingu:187022
MARC
008030319s2003 ULKa a ENG■022 ▼a12267708
■245 ▼aPhysical and Microstructural Properties of Wheat Flour Extrudates as Affected by Vital Gluten Addition and Process Conditions▼dAlfred K. Anderson▼ePerry K. W. Ng
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2003.
■300 ▼app. 23
■653 ▼aPHYSICAL▼aMICROSTRUCTURAL▼aPROPERTIES▼aWHEAT▼aFLOUR▼aEXTRUDATES▼aAFFECTED▼aVITAL▼aGLUTEN▼aADDITION▼aPROCESS▼aCONDITIONS
■700 ▼aAlfred K. Anderson
■700 ▼aPerry K. W. Ng
■773 ▼tFood Science and Biotechnology▼g2003년 1월호 (제12권 1호)▼d2003, 02
■SIS ▼aS018890▼b63688▼h4▼s2▼fP
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