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dc.contributor.author홍윤기-
dc.contributor.author정화빈-
dc.contributor.author김상민-
dc.contributor.author판철호-
dc.contributor.author남정환-
dc.contributor.author조지홍-
dc.contributor.author권오근-
dc.contributor.author정진철-
dc.contributor.author이재권-
dc.contributor.author윤원병-
dc.date.accessioned2024-01-20T11:03:44Z-
dc.date.available2024-01-20T11:03:44Z-
dc.date.created2022-01-10-
dc.date.issued2013-11-
dc.identifier.issn1229-229X-
dc.identifier.urihttps://pubs.kist.re.kr/handle/201004/127467-
dc.publisher충북대학교 과학교육연구소-
dc.titleEffect of flour of coloured potato (Hongyoung and Jayoung) for antioxidant activity and texture properties of manufacturing noodle-
dc.title.alternative유색감자 자영과 홍영을 이용한 제면 특성 및 항산화 활성-
dc.typeArticle-
dc.description.journalClass3-
dc.identifier.bibliographicCitation과학교육연구논총, v.29, no.1, pp.35 - 43-
dc.citation.title과학교육연구논총-
dc.citation.volume29-
dc.citation.number1-
dc.citation.startPage35-
dc.citation.endPage43-
dc.subject.keywordAuthornoodles-
dc.subject.keywordAuthortexture-
dc.subject.keywordAuthorcoloured potato-
dc.subject.keywordAuthorantioxidant activity-
dc.subject.keywordAuthorhongyoung-
dc.subject.keywordAuthorjayoung-
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KIST Article > 2013
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