ScholarWorks@Dongguk University: Rheological Properties of Naked Barley Flour as Modified by Guar, Xanthan and Locust Bean Gums

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Rheological Properties of Naked Barley Flour as Modified by Guar, Xanthan and Locust Bean Gums

Authors: 유병승

Issue Date: 26-Aug-2014

URI: https://scholarworks.dongguk.edu/handle/sw.dongguk/50211

Place: 대한민국
김대중컨벤션센타

Conference Date: 2014-08-25 ~ 2014-08-27

Conference Name: 제81차 한국식품과학회 학술대회

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

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