Effects of raw material and extrusion cooking conditions on physical and chemical properties of the puffed rice extrudate
1990
Lee, Y.C. | Ha, Y.C. | Shin, D.B. | Lee, K.H. (Chungang Univ., Seoul (Korea Republic). Dept. of Food Science and Technology) | Bock, J.Y. (Korea Gingeng and Tobacco Research Inst., Banwol (Korea Republic). Analytical Laboratory)
AGROVOC关键词
书目信息
页码
pp. 105-109
其它主题
Farine de cereale; Texture/ propriete organoleptique; Coccion extrusion; Textura/ propiedades organolepticas; Matiere premiere; Texture/ organoleptic properties
语言
韩国人
注释
6 tables; 14 ref. Summaries (En, Ko)
类型
Numerical Data; Summary
1991-08-15
AGRIS AP
在Google Scholar上查找
如果您发现与此记录相关的任何错误信息，请联系 [email protected]