서브메뉴
검색
Details
Properties of Flours Prepared from Steamed Brown Rice after Soaking and Sprouting and Wheat Flour Mixtures with Them
Properties of Flours Prepared from Steamed Brown Rice after Soaking and Sprouting and Wheat Flour Mixtures with Them
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Properties of Flours Prepared from Steamed Brown Rice after Soaking and Sprouting and Wheat Flour Mixtures with Them / Myung-Hee Kim ; Mal-Shick Shin
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2003.
- 형태사항
- pp. 36
- 기타저자
- Myung-Hee Kim
- 기타저자
- Mal-Shick Shin
- 모체레코드
- 모체정보확인
- Control Number
- shingu:187024
MARC
008030319s2003 ULKa a ENG■022 ▼a12267708
■245 ▼aProperties of Flours Prepared from Steamed Brown Rice after Soaking and Sprouting and Wheat Flour Mixtures with Them▼dMyung-Hee Kim▼eMal-Shick Shin
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2003.
■300 ▼app. 36
■653 ▼aPROPERTIES▼aFLOURS▼aPREPARED▼aSTEAMED▼aBROWN▼aRICE▼aSOAKING▼aSPROUTING▼aWHEAT▼aFLOUR▼aMIXTURES
■700 ▼aMyung-Hee Kim
■700 ▼aMal-Shick Shin
■773 ▼tFood Science and Biotechnology▼g2003년 1월호 (제12권 1호)▼d2003, 02
■SIS ▼aS018890▼b63688▼h4▼s2▼fP
Preview
Export
ChatGPT Discussion
AI Recommended Related Books
Подробнее информация.
- Бронирование
- не существует
- Книга оказать запросу
- моя папка
- Первый запрос зрения
| Reg No. | Количество платежных | Местоположение | статус | Ленд информации |
|---|
* Бронирование доступны в заимствований книги. Чтобы сделать предварительный заказ, пожалуйста, нажмите кнопку бронирование
