Physicochemical properties and baking studies of yam (dioscorea aimadoimo) in Korea

Kim, W.S. . Department of Food and Nutrition; Park, Y.K.

Physicochemical properties and baking studies of yam (dioscorea aimadoimo) in Korea

1992

Kim, W.S. (Sookmyung Women's University, Seoul (Korea Republic). Department of Food and Nutrition) | Park, Y.K. (Korea Food Research Institute, Sungnam (Korea Republic))

AGROVOC关键词

amino acids analyse organoleptique azucares breadmaking composition globale dioscorea igname jellification names organoleptic analysis panification proximate composition rheological properties sucres sugars yams

书目信息

发表于

Korean Journal of Food and Nutrition (Korea Republic)

卷 5 期 1

页码

pp. 49-53

其它主题

Gelification; Analisis organoleptico; Composicion aproximada; Aminoacidos; Propriete rheologique; Acide amine; Propiedades reologicas; Panificacion; Gelificacion

语言

注释

Summaries (En, Ko)

5 tables; 24 ref.

类型

Numerical Data; Bibliography; Summary

自何时收录于AGRIS: 1994-08-15

格式: AGRIS AP

数据提供者

这条记录提供自 Korea Agricultural Science Digital Library

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