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Effect of Maltodextrin Concentration and Drying Temperature on Quality Properties of Purple Sweet Potato Flour
Effect of Maltodextrin Concentration and Drying Temperature on Quality Properties of Purple Sweet Potato Flour
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Effect of Maltodextrin Concentration and Drying Temperature on Quality Properties of Purple Sweet Potato Flour / Maruf Ahmed
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2008.
- 형태사항
- pp. 1487-1494
- 기타저자
- Maruf Ahmed
- 모체레코드
- 모체정보확인
- Control Number
- shingu:260031
MARC
008100120s2008 us a a eng■022 ▼a12267708
■245 ▼aEffect of Maltodextrin Concentration and Drying Temperature on Quality Properties of Purple Sweet Potato Flour▼dMaruf Ahmed
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2008.
■300 ▼app. 1487-1494
■7001 ▼aMaruf Ahmed
■773 ▼tFoods and Biotechnology▼g2009년 12월호 (제18권 6호)▼d2008, 12
■SIS ▼aS036716▼b63688▼h4▼s2▼fD
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