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쌀전분-타피오카전분 블랜드의 유변학적 특성
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 유병승 | - |
| dc.date.accessioned | 2024-10-30T08:02:39Z | - |
| dc.date.available | 2024-10-30T08:02:39Z | - |
| dc.date.issued | 2010-10-28 | - |
| dc.identifier.uri | https://scholarworks.dongguk.edu/handle/sw.dongguk/43620 | - |
| dc.title | 쌀전분-타피오카전분 블랜드의 유변학적 특성 | - |
| dc.type | Conference | - |
| dc.citation.startPage | 269 | - |
| dc.citation.endPage | 269 | - |
| dc.citation.conferenceName | 2010년 한국식품영양과학회 정기학술대회 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | 인터불고호텔 | - |
| dc.citation.conferenceDate | 2010-10-27 ~ 2010-10-29 | - |
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