Effect of gum addition on dynamic rheology of rice flour dispersions

유병승

Detailed Information

Cited 0 time in webofscience

Cited 0 time in scopus

Metadata Downloads

Effect of gum addition on dynamic rheology of rice flour dispersions

Authors: 유병승

Issue Date: 14-Jun-2006

URI: https://scholarworks.dongguk.edu/handle/sw.dongguk/29570

Place: 대한민국
제주 ICC

Conference Date: 2006-06-14 ~ 2006-06-16

Conference Name: 2006 한국식품과학회 제73차 학술대회 및 정기총회

Files in This Item: There are no files associated with this item.

Appears in Collections: College of Life Science and Biotechnology > Department of Food Science & Biotechnology > 2. Conference Papers

Show full item record

qrcode

Altmetrics

Total Views & Downloads

RSS_1.0 RSS_2.0 ATOM_1.0

30, Pildong-ro 1-gil, Jung-gu, Seoul, 04620, Republic of Korea+82-2-2260-3114

Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.

Detailed Information

Altmetrics

Total Views & Downloads

BROWSE