AGRIS - International System for Agricultural Science and Technology

Preparation of high-fiber bread with soybean curd residue and Makkolli (Rice wine) residue

1996

Cho, M.K. | Lee, W.J. (Kangnung National University, Kangnung (Korea Republic). Department of Food Science)


Bibliographic information
Journal of the Korean Society of Food Science and Nutrition (Korea Republic)
Volume 25 Issue 4 ISSN 1226-3311
Pagination
pp. 632-636
Other Subjects
Requeson; Residu; Propiedades fisico-quimicas; Propriete physicochimique; Boisson alcoolisee; Republique de coree; Composicion quimica; Republica de corea; Bebidas alcoholicas; Analisis organoleptico
Language
Korean
Note
Summaries (En, Ko)
7 tables; 17 ref.
Type
Numerical Data; Summary

1997-08-15
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