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Physical and Cooking Properties of Restructured Grain Extruded from Selected Cereal and Legume Flours
Physical and Cooking Properties of Restructured Grain Extruded from Selected Cereal and Legume Flours
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Physical and Cooking Properties of Restructured Grain Extruded from Selected Cereal and Legume Flours / Young-Tack Lee
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2004.
- 형태사항
- pp. 438-442
- 기타저자
- Young-Tack Lee
- 모체레코드
- 모체정보확인
- Control Number
- shingu:216627
MARC
008040913s2004 ULKa a ENG■022 ▼a12267708
■245 ▼aPhysical and Cooking Properties of Restructured Grain Extruded from Selected Cereal and Legume Flours ▼dYoung-Tack Lee
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2004.
■300 ▼app. 438-442
■653 ▼aPHYSICAL▼aCOOKING▼aPROPERTIES▼aRESTRUCTURED▼aGRAIN▼aEXTRUDED▼aSELECTED▼aCEREAL▼aLEGUME▼aFLOURS
■700 ▼aYoung-Tack Lee
■773 ▼tFood Science and Biotechnology▼g2004년 8월호 (제13권 4호)▼d2004, 08
■SIS ▼aS023604▼b63688▼h4▼s2▼fP
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