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쌀전분, 타피오카전분 및 옥수수전분이 혼합된 고구마전분 블랜드의 물리적 특성
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 유병승 | - |
| dc.date.accessioned | 2024-10-30T16:43:42Z | - |
| dc.date.available | 2024-10-30T16:43:42Z | - |
| dc.date.issued | 2015-08-07 | - |
| dc.identifier.uri | https://scholarworks.dongguk.edu/handle/sw.dongguk/51420 | - |
| dc.title | 쌀전분, 타피오카전분 및 옥수수전분이 혼합된 고구마전분 블랜드의 물리적 특성 | - |
| dc.type | Conference | - |
| dc.citation.startPage | 1 | - |
| dc.citation.endPage | 1 | - |
| dc.citation.conferenceName | 한국식품영양과학회학술대회 | - |
| dc.citation.conferencePlace | 대한민국 | - |
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