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Effect of Preharvest-Dropped Apple Powder on the Thermal, Rheological, and Oil-Resisting Properties of Instant Fried Noodles
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 이현규 | - |
| dc.date.accessioned | 2021-08-03T12:19:35Z | - |
| dc.date.available | 2021-08-03T12:19:35Z | - |
| dc.date.issued | 2013-07-13 | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/47417 | - |
| dc.title | Effect of Preharvest-Dropped Apple Powder on the Thermal, Rheological, and Oil-Resisting Properties of Instant Fried Noodles | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | 2013 IFT (Institute of Food Technologists) Annual Metting | - |
| dc.citation.conferencePlace | Chicago, Illinois USA | - |
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Collections - 서울 생활과학대학 > 서울 식품영양학과 > 2. Conference Papers
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Related Researcher
- Lee, Hyeon Gyu
- COLLEGE OF HUMAN ECOLOGY (DEPARTMENT OF FOOD & NUTRITION)