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texture improvement of sweet potato starch noodles prepared without freezing using gums and other starches
texture improvement of sweet potato starch noodles prepared without freezing using gums and other starches
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- texture improvement of sweet potato starch noodles prepared without freezing using gums and other starches / seung young lee
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2006.
- 형태사항
- pp. 986-989
- 기타저자
- seung young lee
- URL
- http://jcn.or.kr
- 모체레코드
- 모체정보확인
- Control Number
- shingu:239975
MARC
008070122s2006 ULKa a ENG■022 ▼a12267708
■245 ▼atexture improvement of sweet potato starch noodles prepared without freezing using gums and other starches▼dseung young lee
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2006.
■300 ▼app. 986-989
■653 ▼aTEXTURE▼aIMPROVEMENT▼aSWEET▼aPOTATO▼aSTARCH▼aNOODLES▼aPREPARED▼aFREEZING▼aUSING▼aGUMS▼aSTARCHES
■700 ▼aseung young lee
■773 ▼tFood Science and Biotechnology▼g2006년 12월호 (제15권 6호)▼d2006, 12
■URL ▼ahttp://jcn.or.kr
■SIS ▼aS029920▼b63688▼h3▼s2▼fD
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